Edible Cookie Dough Chocolate

Edible cookie dough is that fun little treat you can sneak by the spoonful without worry because every ingredient is safe and totally delicious. This dough is sweet creamy and packed with those melty little chocolate chips everyone loves. Whether you eat it chilled straight from the bowl or use it as a dip for sweet snacks it is always crowd pleasing and incredibly easy to whip up in minutes.

I make this whenever my nieces come over and we turn it into a little edible cookie dough bar where everyone picks their own mix-ins. Nothing beats that big smile with every bite.

Ingredients

• All purpose flour: heat treated for safety and proper dough texture look for unbleached high quality brands
• Brown sugar: packed for that caramel note and soft chew pick dark brown for more molasses flavor
• Granulated sugar: adds sweetness and balances the brown sugar use pure cane sugar for best results
• Unsalted butter: softened at room temperature keeps everything creamy and allows you to control salt
• Vanilla extract: for rich bakery flavor use real vanilla if possible
• Salt: brings out the chocolate and balances sweetness I like flaky sea salt
• Milk: adds moisture and helps everything bind together whole milk is extra creamy but any kind works
• Miniature chocolate chips: every bite gets a bit of chocolate go for your favorite quality brand for best results

Step-by-Step Instructions

Heat treat the flour:

Spread the measured flour over a parchment lined baking sheet and bake in a preheated oven at 350 F for about eight minutes or until it reaches at least one hundred sixty degrees F to ensure it is safe to eat. Let it cool and break up any clumps by sifting before adding to your dough mixture

Cream butter and sugars:

In a big mixing bowl using a hand mixer or stand mixer beat the butter brown sugar and granulated sugar together for a minute until the mix looks pale and fluffy. This creates a creamy texture for the dough

Blend in vanilla and salt:

Add the vanilla extract and salt then beat to combine. This is where you start layering those classic cookie dough flavors

Mix in dry ingredients:

Slowly mix in the heat treated flour just until combined. Add milk a spoonful at a time mixing as you go until the dough starts coming together in a thick soft mass

Stir in chocolate chips:

Switch to a sturdy spatula and fold in the chocolate chips so they distribute evenly throughout the dough. Be gentle so the chips stay whole

Serve or store:

Scoop the dough into a serving bowl or airtight container. You can eat right away or chill for a firmer bite. For extra flavor let it mellow in the fridge overnight

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My all time favorite ingredient here is the vanilla because it brings that true cookie flavor without needing to bake. I remember making this with my sister as a movie night treat and everyone kept sneaking extra spoonfuls from the fridge. It is pure nostalgia in a bowl.

Storage Tips

Once you have made the dough just pop it into an airtight container and refrigerate for up to one week. If you want to stash some for later it handles freezing perfectly for three months. Always let chilled dough sit out at room temp for a few moments before serving so it softens up just right.

Ingredient Substitutions

You can swap the all purpose flour with your favorite gluten free mix to keep it safe for everyone. Dairy free butter and plant milk work well if you need it vegan. For a different twist try swapping the chocolate chips for sprinkles or chopped nuts.

Serving Suggestions

Serve it classic style with spoons for everyone or roll into little balls for a party platter. You can make it an ice cream topping or use graham crackers and pretzels as dippers for a salty sweet twist. If you are making a big batch set up a mix in station with crushed cookie pieces or rainbow sprinkles.

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Cookie Dough Traditions

This treat always reminds me of baking weekends with family where more dough was eaten raw than ever made it to the oven. It has become a fun favorite for kids’ birthday parties and sleepovers where everyone gets to sneak an extra taste with zero worries.

Commonly Asked Questions

→ How do I make the flour safe to eat?

Spread the flour on a baking sheet and bake at 350°F for about 6-8 minutes, or until it reaches 160°F. Let it cool completely before adding.

→ Can I substitute a different type of flour?

Yes, you can use gluten-free all-purpose flour for a similar texture and taste. Make sure to heat-treat it as well.

→ Is butter essential or can I use alternatives?

Butter is preferred for flavor, but plant-based alternatives like margarine or vegan butter work if you follow a dairy-free diet.

→ Can I add mix-ins other than chocolate chips?

Absolutely! Try sprinkles, peanut butter chips, or nuts for added flavor and crunch.

→ How long does edible cookie dough last?

Store it airtight in the fridge for up to one week, or freeze for up to three months. Soften before serving.

→ What if my dough is too dry or crumbly?

Add a tablespoon of milk at a time and mix until you reach the desired consistency.