Edible Cookie Dough

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A delicious, classic chocolate chip edible cookie dough you can safely eat without baking!

Course Dessert, Snack

Cuisine American

Keyword edible cookie dough

Prep Time 15 minutes

Chilling Time 10 minutes

Total Time 15 minutes

Servings -6 servings

Calories 406kcal

Author Chelsea

3/4 cup white all-purpose flour (spoon and level to avoid packing in too much flour)
1/3 cup salted butter, melted MOST of the way (if using unsalted, add a pinch of salt to your dough)
1/3 cup brown sugar, packed (I prefer dark; use whatever you prefer)
3 tablespoons white granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon milk 1%, 2%, or whole; I use whole
1/3 cup mini chocolate chips

Preheat the oven to 350 degrees F and spread the flour onto a baking sheet in an even layer.
Meanwhile, melt the butter 80% of the way and then set it aside to cool back to room temperature. (It's fine if the butter does melt all the way, you'll just need to chill the dough for a little to avoid "greasy" cookie dough.)
Toast the flour in the oven for 5 to 7 minutes (watch carefully to avoid burning). Remove and allow to completely cool.
In a medium-size bowl, add the melted and cooled to room-temperature butter (if the butter is still hot, it will melt the sugars and make the dough grainy), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips. Stir until combined.
If the dough needs it, chill in the fridge for 10 minutes before enjoying it. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again.

When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months.