Easy Edible Chocolate Chip Cookie Dough
Indulge in this easy, safe-to-eat edible chocolate chip cookie dough recipe made without eggs and with heat-treated flour. Perfect for satisfying your sweet cravings without turning on the oven, this no-bake treat is creamy, rich, and packed with mini chocolate chips. Ideal for snacking or as a topping for your favorite desserts, it’s quick to prepare and customizable with your favorite add-ins.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert, No-bake Treats
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1¾ cups all-purpose flour (heat-treated)
1 cup salted sweet cream butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips
Instructions
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Heat-treat the flour: Preheat the oven to 300°F (150°C). Spread the flour evenly on a parchment-lined baking sheet and bake for 5 to 7 minutes. Allow it to cool completely.
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Cream the butter and sugars: Beat the softened butter, brown sugar, granulated sugar, and vanilla extract on medium-high speed in a mixing bowl until light and fluffy.
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Add the cream: Lower the mixer speed and add the heavy cream. Mix until fully incorporated.
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Incorporate dry ingredients: Gradually add the cooled flour and salt, mixing until no white streaks remain.
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Fold in chocolate chips: Stir in mini chocolate chips using a wooden spoon until evenly distributed.
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Chill: Cover the dough and refrigerate for 30 minutes for optimal texture.
Notes
You can customize this dough with different types of chocolate chips or add-ins like sprinkles or chopped nuts.
For a gluten-free version, substitute with almond flour or a gluten-free flour blend.
If you want a dairy-free version, use plant-based butter and heavy cream alternatives.
