Edible Chocolate Chip Cookie Dough

Is it just me, or is eating the dough one of the best parts of making cookies–especially chocolate chip cookies? I know, it’s a big no-no. That is, it was. But with this edible chocolate chip cookie dough, you can have your cake and eat it, too. Or … have your chocolate chip cookie dough and eat it, too.

You can store this cookie dough in the refrigerator for up to a week or in the freezer for up to three months. It will need to come to room temperature before being eaten so it can soften.

And while this is a chocolate chip cookie dough recipe, you can add any mix-ins you want: mini M&M’s, Craisins, raisins, chocolate chunks, white chocolate chips, peanut butter chips, chopped candy bars, mini Reese’s cups, Reese’s Pieces, etc.

Let’s get started!

Ingredients for Chocolate Chip Cookie Dough:

• 1 cup all-purpose flour
• ½ cup (1 stick) butter, softened
• ½ cup brown sugar, packed
• 3 tablespoons granulated sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1/8 teaspoon salt
• ¾ cup mini semi-sweet chocolate chips

How to Make It:

Step One: Preheat oven to 350F.

Step Two: Spread the flour out evenly on a small baking sheet. Bake at 350F for 4-5 minutes until the flour reaches 160F (do not allow the flour to get brown). Remove from the oven and set aside to cool to room temperature.

Step Three: In a large mixing bowl, use an electric mixer on medium speed to cream together the butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.

Step Four: Add the milk, vanilla, and salt and mix well.

Step Five: Add in the flour and mix just until the ingredients are all combined. Fold in the chocolate chips.

Step Six: Serve immediately.

Decide you’d rather bake some “real” chocolate chip cookies? Try this Jumbo Crisp Chocolate Chip Cookie recipe!