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.

Why Heat-Treat the Flour?

Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.

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 and smooth. No need for any equipment here.
2. Add the milk, vanilla extract, and sea salt to the bowl. Stir until everything is thoroughly combined. The milk will help the sugars dissolve and the dough should be nice and smooth.
3. Add the flour and cocoa powder, mixing well until fully incorporated. The dough should look rich and chocolatey.
4. If you’re a chocolate lover like me, fold in some mini chocolate chips. And, sprinkle some more on top for good measure.
5. Serve immediately in two small bowls, or refrigerate for 3-4 days. If refrigerating, let the cookie dough come to room temperature before enjoying.

Recipe Tips & Notes

1. Use Room Temperature Butter. Your butter should be soft enough to cream easily with a spoon. If it’s too cold, it won’t blend well with the sugar.
2. Heat-Treat the Flour. To make your flour safe, heat-treat it in the microwave for a minute or two. Make sure to let it cool before adding it to the cookie dough.
3. Mix Thoroughly. Take your time mixing the ingredients to ensure a consistent flavor and smooth texture in every bite. Since we aren’t baking this dough, the sugar needs to be creamed well to dissolve.

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.