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Have you heard about the Egg-less Edible Chocolate Chip Cookie Dough Recipe trend going around? It’s all the rage around here for the last few weeks. Here is all you need to know to safely make this popular treat, plus more fun foodies on my favorite recipes page.
This recipe has been all the rage around here for the last few weeks. A gourmet food company finally came out with an edible version of America’s favorite chocolate chip cookie dough that you can safely eat. My kids went nuts for it!
When this product made its way to the grocery stores here in Charlotte, we literally checked every few days for last few weeks to find some left in stock! Thinking it may be awhile until we found it, we decided to try to make our own edible cookie dough.
I bought all the ingredients for the recipe and to my surprise, my husband came home that day with a jar of the gourmet kind. That allowed me to make the homemade version and compare it to the gourmet version. The verdic is.. they are equally dead-on the same in taste. So instead of spending a whopping $7.99 on a jar, we can now make it at home for a fraction of the cost.
Here is my version of the Edible Cookie Dough Recipe I used. I doubled this recipe because the original only made three ice cream scoops worth and we are big dough eater’s and I knew we would need more next time.
EDITED: In the last couple of years there have been some findings by the FDA that raw baking flour could possibly contain the E. coli bacteria and also multiple flour recalls by General Mills have raised some concern with consuming raw flour.
BOTTOM LINE: you should not eat raw flour that requires baking. I have updated this recipe with a way to toast the flour before you make the dough so it kills any harmful bacteria. You can read all about it on the Cooking Light website. Another alternative would be to use coconut flour. But with any product, please research your brand of flour to make sure it is safe to consume.
MadeinaDay. com is not responsible for tainted product use or harm when consuming this recipe.
Edible Chocolate Chip Cookie Dough
Ingredients
- 2 sticks of unsalted butter softened
- 1 1/2 cups brown sugar packed
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour toasted for safety
- 2 tablespoons milk
- 4-8 ounces mini chocolate chips
Instructions
- In a mixer blend softened butter, brown sugar and salt together.
- Toast the flour: Spread raw flour out on a cookie sheet and bake at 350 degrees for 5 minutes to kill any harmful bacteria.
- Let the flour cool to room temperature before adding chips or they will melt.
- Mix in vanilla and then slowly add in the flour.
- Add in the milk.
- Fold in mini chocolate chips.
- Sprinkle with chips and serve with ice cream or alone.
- Store in refrigerator or freeze up to 3 months.
LOVE IT? PIN IT!!
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Hey, I love this! How long can I ceep it in the fridge? or should I freeze it, if I want to store it for like two days?
Hi Djana,
I would say 2-3 days or freeze it like most foods.
Kim
Holy Canoli! This recipe was perfect! I did however use salted butter and omitted the added salt. I only had regular size chocolate chips on hand so I tossed those in.
Simply perfect!
Thank You!
Can I eat this recipe straight away or do I have to put it in the fridge and let it set for a while ?
Yes you can eat it right away.
Kim
How many ounces does this recipe make?
Hi Paige,
This recipe makes around 2-2 1/2 cups of dough. So 16-20 oz.
Kim
HI umm how do you make the cookies not the cookie dough?
This is not a baked cookie recipe, only for the edible dough.
Kim
oh ok thank you
Yep! This will be dangerous! But in a good way. Thanks for the tip on the flour. I supposed the raw eggs in most dough would be trouble, but did not know about flour, so “Kudos”. Trying it today, YAY!
Can you use salted butter or smart balance instead of unsalted butter??
Hi Serena, You can try them. The salted butter will add more salt.
Kim
Sweet mama this recipe is the bomb com!! Thanks for posting!
Can you use water instead of milk?
You could try it, but it might make the dough crumble or not stick together as well. I really don’t know.
Kim
Thank you so much for being smart enough to post the dangers of eating raw flour. For years I’ve been telling bloggers about these dangers (with sources cited) and every single person deleted the comment. You are clearly one of the VERY few bloggers who actually cares about your readers rather than attention or money. Well done. You are what all bloggers should be. Best wishes to you.
I imagine that toasting the flour would add extra flavor as well as making this safer to eat. I’ll have to try this this weekend. Maybe I’ll even toast the flour a little longer, see if I can get that fresh-baked cookie flavor in a raw cookie dough. ;D
Interesting idea! Let me know how it comes out!
Kim
Do you have a single or two person serving version of this? I’d love to make this but I’m the only one in the house that eats this so I don’t want to make a ton. Thanks!
Hi Maya,
This recipe as it is does not make a lot of Cookie Dough. I would half it for one person. Thanks for reading!
Kim
This was yummy! Are you supposed to refrigerate the mixture before adding chocolate chips? I didn’t do this in my whole thing turn brown. It was still delicious but didn’t look as Appetizing
Hi Tates,
Maybe the chips melted because the flour was still hot when you made it? The original recipe did not toast the flour, so no my chips stayed intact. In the last year or so the whole dangerous raw flour thing came about so I added a stipulation to be safe. So next time you make it cool the flour before you mix the chocolate chips in. I’ll add it to the recipe so no one does this again. It really is good! Thanks for reading.
Kim
If you don’t have real butter on hand can you use stick margarine instead?
I am pretty sure it would be fine to use. Enjoy the recipe.
Kim
Were you aware that part of the danger of raw cookie dough is actually the flour? The restaurants and stores that sell raw cookie dough use heat-treated flour to eliminate the presence of E. coli bacteria.
Thanks for the heads up Tara, I have edited my recipe to make it safe to eat.
Kim
Thank you for sharing this ! Just came from the store, now to whip this up !!! I’ll be saving money, no need to turn the oven on !!! Great for summer ! !
It really is a great snack. My daughter love it so o much. Thanks for stopping by!
Kim
In the directions it says add milk but, how much? Its not in the ingredients needed.
Hi Vern, IT is 2 tablespoons of milk. Glad you caught that! Thank you!
Kim
Ahh making it now. Thank you for the quick response! And your welcome! Thanks for the recipe 🙂
Im Australian and we dont sell our butter by the stick. How much does a stick of butter weigh?
1 stick = 1/2 cup or 8 Tablespoons
Oh this looks amazing! I am definitely going to be trying this this weekend! Thanks for linking up to the Tasty Tuesday Linky. I’ve been this recipe to the Tasty Tuesday Pinterest board.
It’s a hit in our house, I’ve already made it twice! Thanks for the stopping by and sharing!
Kim
Oh that looks delicious! I am pinning for sure. Thanks for sharing at On Display Thursday.
Oh my goodness, this looks soon delicious! We are big on licking the bowl here in our house, and this would be a perfect recipe to do that. I hadn’t even seen the gourmet jar either! Thank you so much for sharing!
YUM!
Oh my goodness, this looks delicious! I would eat it right out of the bowl with a spoon. Definitely pinning to my Recipes board!
It is good! Thanks so much for pinning and stopping by!
Kim
Yummy! Love how this recipe doesn’t have eggs. Thanks for sharing with us at Pin Worthy WEdnesday
Yummy! I love cookie dough! This recipe is going to be dangerous!