Edible Chocolate Chip Cookie Dough
Meet your new favorite treat: Rich, delicious cookie dough that’s safe to eat raw. Mixing it up without eggs or raw flour (both of which carry a slight risk for food-borne illness) means it’s edible without baking — although it bakes deliciously too. Use the dough any way you like, as a mix-in for ice cream, a truffle-like filling to coat in chocolate, the base for a milkshake or just for snacking. And exactly what makes chocolate chip cookie dough so irresistible? We think it’s the intense buttery flavor, vanilla aroma and just a hint of crunchy sugar crystals, but share a batch with friends and family and decide for yourselves.
Equipment
- 1 Microwave-Safe Bowl
- 1 Sifter
- 1 Medium Bowl
- 1 Large Bowl
- 1 Electric Mixer (handheld or stand mixer)
Ingredients
Main
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons plain yogurt
- 1/2 teaspoon alcohol-free vanilla extract
- 1/3 cup semisweet mini chocolate chips
Instructions
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
Notes
Ensure your butter is truly at room temperature for optimal creaming with the sugars. Heating the flour kills potential bacteria, but be careful not to scorch it; stir well between microwave intervals. Sifting after heating ensures a smooth dough texture. If the dough is too stiff to mix with a spatula, clean hands work well. The yogurt provides moisture and tenderness without eggs.