Description
A quick and delicious edible chocolate chip cookie dough recipe that’s safe to eat raw. No eggs and heat-treated flour make it perfect for a sweet treat anytime.
Ingredients
Units
Scale
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let cool completely.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in milk, vanilla extract, and salt until combined.
- Add the cooled flour and mix until a dough forms.
- Fold in the mini chocolate chips.
- Serve immediately or chill for firmer texture.
Notes
- Do not skip heat-treating the flour for safety.
- You can add extra mix-ins like nuts or white chocolate chips.
- Store in the fridge for up to 1 week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg