This edible cookie dough recipe is just what you need when you have a craving for chocolate chip cookie dough! It’s egg free and the flour is heat treated so you can indulge without worry.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6
Ingredients
½cup(114g)unsalted butter, melted
⅓cup(67g)granulated sugar
⅓cup(73g)light brown sugar
2teaspoonsvanilla extract
¼teaspoonsalt
1cup(130g)all-purpose flour
¾cup(135g)semisweet chocolate chips
Instructions
In a medium bowl, whisk the butter and both sugars together until well combined.
Whisk in the vanilla and salt.
Add the flour and use a rubber spatula to fold it in until fully incorporated.
Fold in the chocolate chips.
Notes
Heat treat the flour before you begin. Spread the flour on a baking sheet that’s lined with a silicone mat or parchment paper. Toast it for 5 minutes in a 350°F oven. Or place the flour in a bowl and microwave it on high for 1 minute. Let the flour cool completely then run it through a sifter to remove any clumps that may have formed.
You don't have to use chocolate chips! Use any mix-in you like. Dried fruit, nuts, chopped candy pieces, sprinkles, etc. are a few other great options.
Make ahead tip
The cookie dough will keep for up to 7 days stored in an airtight container in the refrigerator. Bring to room temperature before serving.
The cookie dough will keep for up to 3 months stored the freezer. Thaw in the refrigerator overnight. Bring to room temperature before serving.