Edible Cookie Dough

Scoops of chocolate chip cookie dough in a white bowl.

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This Edible Cookie Dough made with no eggs and heat-treated flour is safe and perfect for anytime the cookie dough craving hits! Follow my quick and easy instructions for heat-treating flour included in the recipe.

Prep Time5

Cook Time5

Total Time10

Servings: servings

Calories: 250kcal

Author: Naomi Andres

Equipment

baking sheet
parchment paper
mixing bowl
electric handheld mixer
measuring cups & spoons
silicone spatula

Ingredients

⅓ cup salted butter softened
⅓ cup white sugar
⅓ cup brown sugar packed
1 teaspoon vanilla extract
3 tablespoons heavy cream
⅛ teaspoon salt
1 cup all-purpose flour * (instructions for heat-treating below)
¼ teaspoon baking soda * (optional, see recipe notes)
⅓ cup miniature chocolate chips (or regular-size)

Instructions

To Heat Treat the Flour:

Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned. Let cool fully.

To make the Cookie Dough:

Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer at high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the cooled-down heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.
You may serve the cookie dough as is right away, scoop it out with a small cookie scoop, or refrigerate it for at least 1 hour to harden before rolling it into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!

Notes

* To reduce any risk of illness caused by contaminated flour, I like to heat-treat my flour before using in any recipes that will not be cooked. If you are comfortable eating raw flour you can totally skip the heat-treating step but it is definitely recommended if you will be serving this to children, pregnant women, elderly, or anyone with a compromised immune system.

* The baking soda in this recipe is completely optional. It is just not needed as this cookie dough is not baked and therefore does not require a leaving agent. I like to add a small amount of baking soda to my cookie dough simply for the benefit of having that slight hint of baking soda flavor like what you can taste in regular cookie dough. To me, it seems like something is missing without that slight flavour but you can totally omit it if you would like and the recipe will work just fine.

Store cookie dough in the refrigerator for up to 4 days or freeze for longer.

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