Edible Chocolate Cookie Dough
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Oh cookie dough, whyyy are you so hard to resit? If you’re anything like me, you’ve probably snuck a spoonful (or four) of raw cookie dough while baking cookies. It’s just too hard not to. But with raw eggs and uncooked flour, it’s not the safest choice.
That’s where this decadent edible chocolate cookie dough comes in. It’s rich, chocolatey, and 100% safe to eat—and it’s ready to go in 5 minutes.
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Here’s The Ingredients You’ll Need
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 3 tablespoons sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 tablespoons cocoa powder
- 2/3 cup flour
- 1/4 cup mini chocolate chips (optional, but highly recommended for that double chocolate goodness)
Tip
Learn about the different types of cocoa powder—natural and Dutch-processed cocoa powder, how to use them, and how to substitute, in case you have one or the other.
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Let’s Make Edible Chocolate Cookie Dough
- Cream the Butter and Sugars: 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.
- Add Wet Ingredients: 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.
- Mix in Dry Ingredients: Add the flour and cocoa powder, mixing well until fully incorporated. The dough should look rich and chocolatey.
- Fold in Chocolate Chips: If you’re a chocolate lover like me, fold in some mini chocolate chips. And, sprinkle some more on top for good measure.
- Serve and Store: Serve immediately in two small bowls, or refrigerate for 3-4 days. If refrigerating, let the cookie dough come to room temperature before enjoying.
Double Chocolate Delight
Don’t skip adding mini chocolate chips to this cookie dough. They not only up the crunch factor, but they add an extra layer of rich chocolate flavor that’s really hard to beat. I mean, double chocolate is far superior to just plain chocolate, right?
Tip
You can use any kind of unsweetened cocoa powder you’d like. Regular, dark, or Dutch processed. I like to use the Rodelle Dutch processed cocoa from Costco, it has a smooth, rich, deep chocolate flavor compared to regular cocoa powder.
How To Make The Perfect Edible Cookie Dough
- 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.
- 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.
- 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.
Fun Ways to Eat Your Edible Cookie Dough
- Straight from the Bowl: Sometimes, you just need a spoon and a quiet moment to yourself (or always…it’s fine).
- Ice Cream Topping: Top your favorite ice cream with scoops of cookie dough for an extra treat or roll into little balls and freeze and then stir into soft-serve ice cream.
- Cookie Dough Sandwich: Spread some dough between two cookies for an indulgent sandwich.
- Dessert Mix-In: Stir chunks of cookie dough into brownies or cakes before baking for a chocolate infusion.
This edible chocolate cookie dough is thick, and rich, and super simple, making it THE perfect little treat any time you need a chocolate fix. So, the next time you’re craving something sweet (and uber chocolatey) my friend, skip the oven and whip up a batch of this edible chocolate cookie dough instead. Trust me, once you take a bite, you’ll be hooked.
Edible Chocolate Cookie Dough
Ingredients
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup brown sugar (light or dark)
- 3 TBS sugar
- 2 TBS milk (any kind)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3 TBS cocoa powder (unsweetened)
- 2/3 cup flour (all-purpose and heat-treated)
- 1/4 cup mini chocolate chips
Instructions
- In a small bowl, use the back of a spoon to cream the butter, brown sugar, and sugar together until light colored and smooth.1/4 cup unsalted butter, 1/4 cup brown sugar, 3 TBS sugar
- Add milk, vanilla extract, and sea salt and stir to mix thoroughly.2 TBS milk, 1 tsp vanilla extract, 1/4 tsp sea salt
- Stir in flour cocoa powder and mix well, until fully incorporated.2/3 cup flour, 3 TBS cocoa powder
- Fold in mini chocolate chips.1/4 cup mini chocolate chips
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.
Notes
Nutrition
Tagged:
- No-Bake
- /
- Small-Batch
- /
- Spring
- /
- Summer
Easy to make and wonderfully indulgent. Thanks for sharing this recipe, I’ll make it again!
You bet Heather and THANK YOU for the review! I really appreciate it!
You had me at edible cookie dough! I had this along with chocolate ice cream, which was yummy!
Oooh that sounds amazing Janie! So glad you enjoyed the cookie dough. 🙂
This is my new go-to. It was so easy to make and so delicious!
Wooo! I love it, Melissa. So glad you enjoyed the cookie dough!
Made this to mix into ice cream. Wow, we loved it!
That sounds absolutely delicious Dina! I’m so glad the cookie dough was hit!
I made this and it was absolutely delicious—rich, chocolatey, and perfectly safe to eat raw. It’s a great treat!
Thanks so much Ned, I’m trilled you enjoyed the cookie dough too! 🙂
Delicious, and very easy!
Thank you so much, Suja! So glad you enjoyed the cookie dough!