This edible chocolate chip cookie dough is made without eggs and with heat treated flour, so you can eat it by the spoonful with no baking at all.

It tastes like classic bakery dough, thanks to brown sugar and butter, and the whole batch comes together in one bowl with a hand mixer. You can scoop it, roll it into bite sized balls, or spoon it into a bowl for a late night dessert.

Edible Chocolate Chip Cookie Dough with Heat Treated Flour

Raw flour can carry bacteria, so heating it in the microwave to 165 degrees F makes the dough safe to eat. The step takes only a couple of minutes.

Leaving out the eggs removes the other raw ingredient risk and keeps the texture soft and creamy instead of cakey.

A splash of milk loosens the dough to a spoonable texture, while salt and vanilla bring out the flavor of the brown sugar and butter.

1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup dark brown sugar
3/4 cup unsalted butter, room temperature
1/2 tsp kosher salt
1 tsp pure vanilla extract
4 tbsp whole milk
1 cup milk chocolate chips

Heat treated flour. Microwave the flour in short pops, stirring between each, until a thermometer reads 165 degrees F. Cool it fully before mixing.

Butter. Room temperature butter creams smoothly with the sugars. Cold butter leaves lumps and melted butter makes the dough greasy.

Dark brown sugar. It gives a molasses flavor that mimics baked cookies. Light brown sugar works if that is what you have.

Whole milk. Milk brings the dough together without eggs. Add it all at once and mix until smooth.

Chocolate chips. Regular milk chocolate chips stay slightly firm in the soft dough. Mini chips spread more evenly.

1. Heat the flour Place the flour in a microwave safe bowl and heat on high for 30 seconds. Stir and continue in 15 second pops until a thermometer reads 165 degrees F.

2. Cool it down Set the flour aside until it is completely cool, about 15 to 20 minutes, or the butter will melt when you add it.

3. Cream the butter Beat the sugars and butter with a hand mixer for about 3 minutes, until the mixture looks pale and creamy.

4. Season Beat in the salt, vanilla, and milk until smooth.

5. Add the flour Mix in the cooled flour just until it disappears into the dough.

6. Fold in the chips Stir in the chocolate chips with a spatula until evenly spread.

7. Shape if you like Roll the dough into 1 inch balls for a snack you can pick up, or spoon it straight into bowls.

Serve it in small bowls with a spoon, roll it into balls and chill them briefly, or scoop it over ice cream. Add a few balls to a dessert board with dark chocolate mousse and fresh fruit pavlova for contrast. A small scoop also tops frosted cupcakes made with creamy chocolate buttercream frosting, and a cold strawberry blueberry kefir smoothie makes a bright side.

Keep the dough in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze small portions or rolled balls for up to 3 months and thaw them in the refrigerator before eating. Let chilled dough sit at room temperature for 10 minutes so it softens, and discard it if it smells sour or looks off.

Use a thermometer. A quick check with an instant read thermometer confirms the flour reached 165 degrees F in the center of the bowl.

Stir between pops. Microwaves heat unevenly, so stir the flour well between pops and break up any lumps.

Cool completely. Warm flour melts the butter and makes the dough slick. Spread the flour on a plate if you need to cool it faster.

Skip the eggs. Raw eggs are not needed here, and leaving them out keeps the dough safe to eat.

Mix in extras. Mini candies, sprinkles, or chopped nuts can replace part of the chips.

Try new flavors. Stir in a few spoonfuls of peanut butter or a little cocoa powder for a new flavor.

Do not bake it. This dough has no leavening or eggs, so it will not bake into a good cookie. Use it as a no bake dessert only.

Food safety. For general guidance on handling raw ingredients and keeping food safe, review this FDA safe food handling guidance.

It is when the flour is heated to 165 degrees F and the mixture contains no eggs. Always cool the flour before mixing.

Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

It is not made for baking, since it has no egg or leavening. Use a regular cookie dough if you want baked cookies.

Can I use whole wheat flour?

Yes, but heat it the same way and expect a nuttier, denser flavor. All purpose flour gives the classic taste.

Why is my dough crumbly?

The butter may have been too cold or the flour may not have been fully mixed in. Add one more tablespoon of milk and beat again.

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Edible Chocolate Chip Cookie Dough with Heat Treated Flour

A no bake cookie dough made with heat treated flour, butter, brown sugar, and milk chocolate chips that is safe to eat by the spoonful.

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Course Dessert

Cuisine American

Servings 6 servings

Calories 610 kcal

Equipment

microwave safe bowl
Hand mixer
Large mixing bowl
Instant read thermometer
Spatula

Ingredients

Main Ingredients

1 ½ cup all purpose flour heat treated and cooled
½ cup granulated sugar
½ cup dark brown sugar
¾ cup unsalted butter room temperature, 1 1/2 sticks
½ tsp kosher salt
1 tsp pure vanilla extract
4 tbsp whole milk
1 cup milk chocolate chips

Instructions

Cooking

Heat the flour. Microwave the flour on high for 30 seconds, then stir and heat in 15 second pops until it reaches 165 degrees F. Cool it completely.
Cream. Beat the sugars and butter with a hand mixer for about 3 minutes until creamy.
Flavor. Mix in the salt, vanilla, and milk until smooth.
Combine. Add the cooled flour and mix just until combined, then stir in the chocolate chips.
Serve or shape. Spoon into bowls or roll into 1 inch balls and chill briefly.