How to Make Edible Cookie Dough

This easy recipe teaches you how to make edible cookie dough, because let's be honest raw dough is the best!! Step-by-step photos show you how to make the most delicious edible chocolate chip cookie dough!

Ingredients

An easy, classic line-up for a baker!

• All-Purpose Flour. It is suggested to heat-treat the flour. Baking the flour for five minutes helps kill off any potential bacteria.  
• Salted Butter. I like to use salted butter since we are making a very sweet treat here, I find the salt helps balance out all of the sugar and chocolate. You can use unsalted butter too, I would just slightly increase the amount of salt you add into the cookie dough later in the recipe.
• Granulated Sugar. Just plain white sugar!
• Light Brown Sugar. Make sure your brown sugar is soft, this ingredient helps give the iconic chocolate chip cookie flavor.
• Pure Vanilla Extract. I like to use real vanilla extract instead of imitation. This ingredient also adds to the classic CCC flavor profile.
• Salt. The recipe below only calls for a small amount, this helps balance out all of the sweetness. If you use unsalted butter then I would double the amount of salt.
• Milk. I start off with a small amount of milk but if you want a looser or creamier cookie dough you can add more.
• Chocolate Chips. My favorite part! I like to use milk chocolate chips, but dark chocolate work beautifully as well!
• Other ingredients. Why stop at just chocolate? Some other delicious add-ins you could try are roasted and chopped nuts, M&M's, raisins, cranberries, the options are endless!

Instructions

Preheat the oven to 350F/180C and sprinkle the flour into an even layer on a sheet pan. When the oven is preheated bake the flour for 5 minutes to heat treat it, this prevents any potential bacteria from forming in the cookie dough. Let the flour cool completely before proceeding with the rest of the recipe.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for 2-3 minutes, until light and fluffy.

Scrape down the sides of the bowl to ensure everything is evenly combined. Next, add the pure vanilla extract and milk then mix to combine. 

Gently mix in the flour and salt, don't over mix the batter!

If your batter is too thick add a splash more of milk.

Finally, the best part, mix in chocolate chips. 

Serve immediately or store leftovers in an air-tight container in the fridge, keep in mind it will harden a lot in the fridge, as the butter resolidifies, so let it thaw on the counter for a while before indulging!

The cookie dough will keep in the refrigerator for up to 5 days, or you can freeze it in a freeze-safe container for up to a month.

How to freeze

You can freeze the whole batch or portion into smaller portions so you can enjoy a little bit at a time. You could freeze balls on a tray until frozen then transfer to a freezer safe container, this way the balls won't freeze stuck together.

Can you double

You can totally double or even triple the recipe by clicking on the 2X or 3X button on the recipe card below.

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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