Edible Cookie Dough

Published May 30, 2024

Recipe Metadata

• Total Time: 50 minutes

• Prep Time: 10 minutes

• Cook Time: 20 minutes (baking) + 20 minutes (cooling)

• Servings: 1–2 (adjust based on portion size; note: customer feedback suggests it satisfies 1 “very happy person” generously)

Ingredients

• 1 cup (125g) all-purpose flour

• ½ cup (113g) unsalted butter, softened to room temperature (1 stick)

• ⅓ cup (73g) packed light brown sugar

• 2 tablespoons (25g) granulated sugar

• 2 tablespoons milk (dairy or nondairy alternative)

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• ¾ cup (130g) regular or mini semi-sweet chocolate chips (or a mix of both)

Preparation Instructions

Step 1: Heat-Treat the Flour (Critical for Safety)

Raw flour may contain harmful bacteria (e.g., E. coli), so heat-treating neutralizes pathogens.

• Preheat oven to 400°F (200°C).

• Line a quarter-sheet pan (or 9×13-inch baking pan) with parchment paper.

• Spread the flour in a thin, even layer across the parchment (depth ≈ ¼ inch).

• Bake for 5 minutes. After baking, use the parchment to carefully transfer the flour to a small bowl.

• Check temperature with an instant-read thermometer: it must reach at least 165°F (74°C). Cool completely before use.

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar.

• Beat on medium-high speed with a hand mixer for 2–3 minutes until the mixture is light, fluffy, and pale in color (air incorporation creates texture).

Step 3: Add Wet Ingredients

Reduce mixer speed to medium-low. Add the milk and vanilla extract, then beat for 1 minute until fully incorporated.

Step 4: Incorporate Dry Ingredients

• Sprinkle the kosher salt over the mixture.

• Sift the cooled, heat-treated flour into the bowl (sifting removes lumps and ensures even mixing).

• Beat on medium-low for 1–2 minutes until no white flour streaks remain and the dough is smooth.

Step 5: Fold in Chocolate Chips

Using a spatula or wooden spoon, gently fold in the chocolate chips until evenly distributed.

Step 6: Serve or Store

• Immediate serving: Portion into small bowls with a cookie scoop or spoon. The dough will be very soft initially.

• Firmer texture: Refrigerate for 15 minutes before serving (longer refrigeration = firmer dough; adjust time to taste).

• Long-term storage: Transfer to an airtight container and refrigerate for up to 1 week. If stored for hours/overnight, bring to room temperature for 30 minutes to soften before serving.

Pro Tips

• Flour Substitutions: For larger batches, double/triple the flour, use a standard sheet pan, and store leftover heat-treated flour in an airtight container.

• Chocolate Variations: Swap semi-sweet chips for milk chocolate, dark chocolate, or white chocolate chips for variety.

• Temperature Check: Ensure the heat-treated flour reaches 165°F to eliminate raw flour safety concerns.

Customer Reviews

• “I’ve never found a cookie dough that wasn’t edible… going to be 69 in June.”

• “I once made raw cookie dough (with eggs/regular flour) during a conference; my dinner: dough + cheese curls + gin + tonic + hard-boiled egg. Survived!”

• “Forget 6–8 servings—it makes ONE serving for a very happy person.”

• “This recipe is awesome! My brother begs for it constantly.”

• “Add ½ tsp baking soda for extra ‘raw cookie dough’ flavor!”

• “Based on Shirley O. Courier’s CookWise recipe (James Beard award-winning), this egg-free version freezes well for impromptu baking.”

Note: Always use heat-treated flour to ensure safety. Adjust sweetness or texture by modifying sugar or refrigeration time.