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Stealing bites of cookie dough from my mom’s mixing bowl was always my favorite covert mission on baking day. If that sounds anything like you, then this edible cookie dough will be your dream easy dessert. Loaded with mini chocolate chips and all those classic buttery brown sugar vibes, this “naughty” nostalgic treat will transport you back to childhood with just one bite.
You might be wondering, What makes this cookie dough edible? Well, straight-up ordinary cookie dough isn't considered safe to eat for two reasons: raw flour and raw egg. Here, we’re sidestepping both issues by substituting heavy cream for the egg and pre-cooking the flour in the microwave, a process known as “heat-treating." This might sound complicated, but it’s actually very simple and only takes about a minute. So if you’ve always been more of a fan of the dough over the cookies (same!), get ready to meet your new favorite late-night snack.
To heat-treat our flour, we’ll microwave the flour in a microwave-safe bowl in 15-second intervals, stirring between each interval, until an instant-read thermometer inserted into the center of the flour registers 160°, which will take between 45 seconds to 1 minute. At that point, any salmonella or other harmful bacteria living in the flour will have died, making it safe to eat without any further cooking.
Once the flour is heat-treated, this cookie dough comes together much like any other standard cookie dough: In a medium bowl, using a handheld mixer on medium-high speed, beat brown sugar, butter, and salt until light and fluffy.
Add the cream and vanilla and beat until combined, then add the flour and continue to beat until no lumps remain. Once incorporated, fold in the chocolate chips. While you can definitely grab a spoon and dig into this cookie dough as soon as it’s mixed, I highly recommend chilling it for at least 2 hours.
Time in the refrigerator gives the flour a chance to absorb the liquid in the dough, creating an overall better texture. It also allows the brown sugar, butter, and vanilla to mingle and deepen, which really improves the flavor. In testing, I found that an overnight chill was ideal (but sometimes it’s hard to wait that long for cookie dough, so I’ll admit it’s not strictly necessary).
Full list of ingredients and directions can be found in the recipe below.
Edible cookie dough can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 1 month. If you’re planning to freeze, roll the dough into small balls (the same as you would if you were freezing normal cookie dough) and freeze them until firm on a parchment-lined baking sheet before transferring to an airtight container or resealable bag.
(160 g.) all-purpose flour
(160 g.) packed light brown sugar
(1 stick) unsalted butter, softened
kosher salt
heavy cream
pure vanilla extract
(100 g.) mini chocolate chips
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