Edible Chocolate Chip Cookie Dough

Edible Chocolate Chip Cookie Dough recipe with no eggs is better than the cookies themselves! I love how this egg free cookie dough looks as good as it tastes! It's the perfect addition to your favorite ice-cream and a great stuffing for a chocolate cupcake or Pumpkin Chocolate Chip Cookie Pie. Or, simply a great snack.

If you are looking for the best chocolate chip cookie DOUGH recipe, this is it.

I will explain which ingredients are the most important to create the best raw chocolate chip cookie dough imaginable. Is premium vanilla worth it? Do you need baking soda & baking powder if you'll never cook the dough? Best brands of chocolate chips? Any tips or tricks to optimize the unbaked product? All your questions answered

Why you will love this edible cookie dough recipe

This edible cookie dough is 100% safe too eat since it has no eggs and no uncooked flour! Use it in brownies or cupcakes, add it to ice cream or a cheesecake. As long as there is enough room in your fridge or freezer for chocolate chip cookie dough!

Edible chocolate chip cookie dough facts

You will need to toast the flour. Both for safety since raw flour can contain ecoli and salmonella and because raw flour doesn't taste very good.

No need for eggs, baking soda or powder. Since you're not baking the cookie dough, you don't need any raising agents like eggs, baking soda or powder.

Ingredients to make edible cookie dough

Brown sugar: There's something so richly satisfying and caramel-like from the brown sugar.

Butter: Use salted butter because salt imparts a nicer taste to the cookie dough than unsalted butter. You could even brown the butter first before making the dough.

Vanilla: Use premium vanilla if you're looking for a complex vanilla flavor, use imitation vanilla if you're looking for over the top, in your face vanilla flavor. If you're planning on using vanilla beans, you could steep them in the milk first to fully infuse the flavor too (it's just more work, but is sometimes really worth it).

Chocolate chips: If i were making cookie dough to eat raw, I'd get mini chocolate chips. Ghirardelli makes good ones that might be pretty easy to find in a store. I like having a mix of 70% dark and milk chocolate chips and I've personally found that organic chocolate chips have a nicer taste and texture.

Flour: I would definitely cook the flour until it has some color, it will taste better and be fully safe to consume, otherwise it's a gamble.

How to make edible cookie dough

This edible cookie dough recipe is super easy to make!

• First thing first, start by spreading the flour onto a baking sheet. Then you will bake it in the oven for 5 to 10 minutes in order to kill any harmful bacteria.
• Cream the butter with the sugar until it's pale, then add vanilla and a pinch of fine salt.
• Mix in the flour and then chips as gently as you can. Without eggs you'll have a pretty thick mixture, so might need some extra butter for softer texture.

Tips on making chocolate chip cookie dough

Cool before adding chocolate: Allow the mixture to cool before adding the chocolate.

Regular or browned butter? As a cookie dough fan, I am undecided between using regular and browned butter - so experiment away!

Use high quality chocolate: Don't skimp on the chips - use high quality chocolate if possible. I also like rough chopping ACTUAL chocolate bars instead of chocolate chips so some slivers melt and some still stays chunky.

When to use mini-chocolate chips: Using mini chocolate chips is a good idea if you plan on using the cookie dough as stuffing (or filling) in other recipes.

Edible Cookie Dough FAQ

Can I use less sugar? Yes! I would recommend starting with ⅓ cup of sugar if your tooth is not all that sweet and if you feel that you need more, feel free to increase up to ⅔ cups.

Do I need baking soda? I don't have it in my recipe, but baking soda does add a distinct cookie dough flavor that's noticeably missing if you go without it.

Variations and substitutions

I like to add cardamom, freshly grated nutmeg and cinnamon to my cookie dough. Some people add clove or ginger as well. Another optional liquid to add is soda, usually Dr. Pepper or ginger beer. It adds a fluffier texture from the carbonation but it's not super traditional.

Storage tips

In my opinion, edible cookie dough tastes even better if you refrigerate it. Especially, if you don't finish eating the whole batch of edible cookie dough in one sitting! That way you will always have it on hand!

I also recommend that you let the chocolate chip cookie dough sit at room temperature for 15 minutes or so before eating.

Serving suggestions

Eat chocolate chip cookie dough as is or simply add it to your favorite vanilla or chocolate ice-cream! It's the perfect addition to any ice-cream and is so simple to make!

You might also enjoy these chocolate recipes:

Oreo Chocolate Chip Cookies
Chocolate Chip Panettone Bread Pudding
Quinoa Flour Chocolate Chip Cookies