These days, nibbling on raw cookie dough before you bake a batch of cookies seems tantamount to playing Russian roulette. (Salmonella, anyone? Listeria?) And the biggest offender in our home is–who else?–me. I simply can’t resist. I just love the flavor of cookie dough.
That’s why I turn to this recipe from Lindsay Landis again and again. She smartly created an edible chocolate chip cookie dough recipe that sidesteps uncooked eggs and raw flour.
Contents
- How is Edible Chocolate Chip Cookie Dough Unlike Regular Dough?
- Why Our Testers Loved This
- What You’ll Need to Make This
- How to Make This Recipe
- Common Questions
- How to Use Edible Cookie Dough
- Storage Instructions
- Helpful Tips
- More Superb Cookie Recipes
- Write a Review
- Eggless Chocolate Chip Cookie Dough Recipe
- Recipe Testers’ Reviews
How is Edible Chocolate Chip Cookie Dough Unlike Regular Dough?
This dough is different in a few ways. Gone are the eggs, as stated in the title. Also, the flour is toasted to kill any little nasty bacteria. It turns out a 100% safe-to-eat dough. And it’s a dead-on flavor twin of your favorite CC cookie dough. So indulge to your heart’s content!
Why Our Testers Loved This
My testers had tons o’ reasons to love this edible cookie dough recipe, including that it is a quick and easy recipe that’s ready in just 15 minutes, needs only pantry staples, and is a fun project that the kids can help with.
What You’ll Need to Make This
- All-purpose flour works best here, and I don’t suggest using a different type. To kill any bacteria, it’s crucial to heat treat your flour to 160°F. You can substitute all-purpose gluten-free flour to make this recipe gluten-free.
- Butter—I recommend using unsalted butter, but if you only have salted butter on hand, omit the extra salt in the recipe. Be sure to use softened butter at room temperature before starting the recipe so that it blends easily.
- Whole Milk or cream–Cream makes the dough richer and, well, creamier! You can use whatever you have on hand, including non-dairy milk.
- Vanilla–Use the real stuff for best results.
- Chocolate chips–Semi-sweet chocolate chips will give the cookie dough that classic flavor, but feel free to play around with it and try swapping in milk, white, or dark chocolate chips.
How to Make This Recipe
- Preheat the oven to 350°F.
- Spread the flour on a cooking sheet and toast for 5 minutes.
- Combine the butter and both sugars in a mixer. Beat until smooth and fluffy.
- Beat in the cream or milk and vanilla.
- Stir in the flour and salt on low speed.
- Fold in the chocolate chips. Devour!
Common Questions
This eggless cookie dough recipe is engineered to be consumed raw. So please, please, please don’t even consider baking it. Because there aren’t leavening agents such as baking soda or baking powder, it’ll turn blob-like and disappointingly bland when baked.
If your dough is just a little too soft to spoon, stick it in the fridge for 30 minutes to firm up. If it’s soft to the point of being wet or runny, add a little extra flour until it firms up.
On the other hand, if your dough is too dry, stir in an extra tablespoon of milk or cream.
Yes, totally. 100%. Eating raw flour can make you sick. Always make sure that flour is heated to 160°F (71°C) before eating it. If you’re in a hurry, you can microwave it for about 1 minute instead of baking it.
How to Use Edible Cookie Dough
I’m quite certain you’ll have no problem enjoying this by the spoonful, directly from the mixing bowl. But if you find yourself with a little extra on hand, here are a few suggestions:
- Stir blobs of it into vanilla ice cream.
- Blend it into a smoothie.
- Roll it into balls, dunk ’em in chocolate, and dub them truffles.
- Sandwich it between two New York Times chocolate chip cookies for the ultimate chocolate chip sandwich cookie.
Storage Instructions
Store your no-bake cookie dough in the fridge for up to 1 week or in the freezer for up to 3 months. For snack-sized bites, roll your cookie dough into balls and freeze on a baking sheet. When frozen, pop them into a resealable bag.
Helpful Tips
- Make this easy edible cookie dough recipe your own by adding different mix-ins. Try little bits of toffee, M&M’s, Reese’s pieces, or chopped toasted nuts.
- If your flour clumps together during baking, sift it before adding it to the dough.
- When mixing your dough, be sure to beat it until it’s very smooth and homogenous before adding the chocolate chips so that you don’t end up with any pockets of dry flour.
More Superb Cookie Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
This edible chocolate chip cookie dough recipe was amazing! It was so quick, easy, and delicious that I’d give it ten out of five stars. Thank you so much for this delicious recipe!
Caty
Eggless Chocolate Chip Cookie Dough
Ingredients
- 1 1/4 cups all-purpose flour
- 8 tablespoons (4 oz) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup regular or mini semisweet chocolate chips
Instructions
- Crank the oven to 350° F (176°C).
- Spread the flour on a rimmed baking sheet. Slide it in the oven and bake until lightly toasted, about 5 minutes. Remove from the oven and let cool completely.
- Beat the butter and sugars In a large bowl using a hand mixer on medium speed until light and fluffy, 2 to 3 minutes.
- Mix in the milk or cream and vanilla until combined.
- Reduce the speed to low or switch to a spoon and stir in the flour and salt until incorporated.
- Fold in the chocolate chips.
- The cookie dough can be eaten immediately or covered tightly with plastic wrap and stashed in an airtight container in the refrigerator for up to 3 days. Don't bake it!
Notes
- Add mix-ins–Make this easy edible cookie dough recipe your own by adding different mix-ins. Try little bits of toffee, M&M’s, Reese’s pieces, or chopped toasted nuts.
- Sift the flour–If your flour clumps together during baking, sift it before adding it to the dough.
- Beat well–When mixing your dough, be sure to beat it until it’s very smooth and homogenous before adding the chocolate chips so that you don’t end up with any pockets of dry flour.
- Storage and freezing–Store the cookie dough in the fridge for up to 1 month or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This eggless chocolate chip cookie dough recipe blew my detox, but it was worth it! It’s quick to pull together when you need that fast sugar fix and you don’t want to hassle with salmonella fears.
I subbed gluten-free flour without anyone noticing and put some frozen mini-dough balls in our chocolate ice cream. If you’re going to blow a detox, you might as well go all in!
I’m actually not a big cookie-dough eater, but this eggless chocolate chip cookie dough recipe sounded perfect for a cold January evening, and I had all the simple ingredients on hand.
I suspected this recipe could be a big hit at home. And at a total time of less than 15 minutes, I figured I had nothing to lose. I made a bowlful, set it on the kitchen counter with a stack of spoons next to it, and waited to see what would happen. Shortly after, I received a text: “It’s delicious.” Followed by a second text: “I could eat the whole bowlful.” When I went back downstairs, there was also a note: “Mmmmmm, thanks!” Clearly, there was no need to be concerned about storage or shelf life!
I’d use a higher-end chocolate next time. (I used a store brand that wasn’t the best, and I think the quality of the chocolate stood out perhaps even more than in a baked cookie.) It made me think about other options, such as peanut butter chips, M&Ms, walnuts, peanuts, white chocolate chips, or any other favorite mix-in from regular baked chocolate chip cookies or brownies.
My kids adore cookie dough, so this eggless chocolate chip cookie recipe was a hit. We all like it best when frozen, so I used a small ice cream scoop to make dough balls and froze them on parchment paper.
The flavor lacked a bit of the richness that must come from the egg in regular cookie dough, but we easily overlooked that. This would be a great addition to homemade ice cream. It’s a simple recipe that’s great for kids to make.
A really easy, “does-the-trick” type of recipe. In all, it took me 10 minutes to have ready-to-eat, delicious cookie dough. And when it’s raw, you can’t taste the absence of egg.
Do remember to give yourself time to bring the butter to room temperature—this is a must. It won’t work without that.
Great tip, Natasha. Thank you!