Edible Cookie Dough Recipe

a top view of scooped chocolate chip edible cookie dough in a bowl

4.82 from 16 votes

This edible chocolate chip cookie dough recipe is the answer to all of our prayers. Safe, edible cookie dough that you can make from scratch at home!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

1½ cups all-purpose flour 180 grams
½ cup granulated sugar 100 grams
½ cup dark brown sugar 107 grams
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
1 teaspoon kosher salt 3 grams
1 teaspoon pure vanilla extract 4 grams
4 tablespoons whole milk 57 grams
1 cup chocolate chips 170 grams, Ghirardelli milk chocolate recommended

Instructions

In a small bowl, heat the flour in the microwave on HIGH for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°F (see note). Set the flour aside to completely cool.
1½ cups all-purpose flour
In a large mixing bowl, using a hand mixer, beat the sugars and butter together until combined, about 3 minutes.
½ cup granulated sugar, ½ cup dark brown sugar, ¾ cup unsalted butter
Add the salt, vanilla, and milk and mix until incorporated.
1 teaspoon kosher salt, 1 teaspoon pure vanilla extract, 4 tablespoons whole milk
Add the cooled flour and mix just until the flour is incorporated.
1 cup chocolate chips
Gently stir in the chocolate chips.
(Optional) Roll the dough into 1-inch balls for an easy on-the-go snack.

Video

Notes

Yield: This recipe makes 2 cups of cookie dough. A serving is ¼ cup.

Note: If you don't have a microwave, you can bake the flour on a baking sheet in a 350°F oven for 10 minutes, or until 160°F.
You can use any kind of chocolate chips you like!

Storage: Store edible chocolate chip cookie dough in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition