I’ve been on a huge edible dough kick this summer, have you noticed? LOL! You may have also noticed that I skipped right over THE most popular flavor, which is, of course, chocolate chip. So, today I’ve got the best recipe for edible chocolate chip cookie dough you’ll find.

It’s been my go-to for years now. It’s got the all sweetness and texture you love about cookie dough, but it’s safe-to-eat, so you can enjoy it without a second thought.

Why Heat-Treated Flour?

Before we get to the best part; the recipe, let’s talk a bit about the elephant in the room—the importance of using heat-treated flour. Raw flour can sometimes have harmful bacteria, just like raw eggs do. By heating the flour, we eliminate those risks, so our edible cookie dough is not only delicious, but also completely safe to eat.

Ingredient Notes

• I like to use unsalted butter for this recipe, so I can control the amount of salt. If you only have salted butter, it’ll work fine. Just remember to omit the salt from the recipe. 
• Since we’re eating this dough raw, it’s important to heat treat the flour. You can do this ahead of time or when you make the dough.
• I like to use mini chocolate chip instead of full-size since they stay rock hard in edible doughs. They are the perfect bite-size morsel.

Step-By-Step Instructions

1. In a small bowl, use the back of a spoon to cream the butter, brown sugar, and sugar together until light colored and smooth.
2. Add the milk, vanilla extract, and sea salt to the creamed mixture. Mix it thoroughly. Since we aren’t baking this dough, you want it to be as smooth as possible.
3. Add the heat-treated flour to the mixture, stirring until fully incorporated. The dough should come together nicely, with no dry spots or flour showing.
4. Finally, fold in the mini chocolate chips (and/or chopped walnuts, if you’re feeling adventurous).
5. Serve immediately in two small bowls or refrigerate for 3-4 days. If refrigerating, allow the cookie dough to come up to room temperature before eating it, for the best texture and flavor.

Recipe Tips & Notes

If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.

Storage Recommendations

Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.