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Edible Chocolate Chip Cookie Dough Recipe
This
Edible Chocolate Chip Cookie Dough
recipe is an easy recipe to satisfy any sweet tooth. It’s a food-safe recipe made with heat-treated flour and without eggs.
Course
Dessert
Cuisine
American
Keyword
Chocolate Chips, cookie dough
Prep Time
10
minutes
minutes
Flour Cook and Cooling Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
people
Calories
342
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$4.65
Equipment
baking sheet
wire rack
mixing bowl
handheld mixer
measuring cups and spoons
rubber scraper
Ingredients
¾
cup
all-purpose flour
4
Tablespoons
unsalted butter
softened
½
cup
light brown sugar
lightly packed
2
Tablespoons
whole milk
1
teaspoon
vanilla extract
⅛
teaspoon
salt
½
cup
semisweet chocolate chips
US Customary
-
Metric
Instructions
PREP OVEN AND BAKING SHEET:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
BAKE AND COOL FLOUR:
Spread the flour out onto the parchment paper. Bake for 10 minutes.
Move the baking sheet to a wire rack and cool the flour completely.
MAKE EDIBLE COOKIE DOUGH:
Use a handheld mixer to cream together the butter, brown sugar, milk, vanilla, and salt.
Beat in the flour until no flour streaks remain.
Fold in the chocolate chips.
SERVE:
Serve immediately or transfer the edible cookie dough to an airtight container and chill until ready to eat.
Notes
Store Edible Cookie Dough in an airtight container in the fridge for up to 1 week.
It will stiffen in the fridge, so let it sit at room temperature for 10 to 15 minutes before serving to soften.
Nutrition
Serving:
0.25
cup
|
Calories:
342
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
26
mg
|
Sodium:
70
mg
|
Potassium:
163
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
299
IU
|
Calcium:
42
mg
|
Iron:
2
mg