Fork Weekly
The best part of baking cookies has always been sneaking the dough — and this version is made to be eaten raw, no guilt or raw-egg worries required.
Two swaps make it safe and delicious: no eggs at all, and heat-treated flour (raw flour is the overlooked food-safety risk in cookie dough). Toast the flour, cool it, and the rest comes together in one bowl.
Edible Cookie Dough
Safe-to-eat chocolate chip cookie dough made with heat-treated flour and no eggs — soft, buttery, and ready to eat by the spoonful in 15 minutes.
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup (130 g) mini chocolate chips
Instructions
- Heat-treat the flour to make it safe to eat raw — spread it on a tray and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second bursts, stirring, until it reaches 165°F (74°C). Cool completely.
- Beat the softened butter with both sugars until light and fluffy, 2 minutes.
- Mix in the milk, vanilla and salt.
- Add the cooled heat-treated flour and mix until a smooth dough forms.
- Fold in the chocolate chips.
- Serve right away, or chill for a firmer, scoopable texture.
Recipe notes & tips
- Do not skip heat-treating the flour — raw flour can carry harmful bacteria.
- This dough has no eggs, so it's safe once the flour is treated.
- Keeps 1 week refrigerated or 3 months frozen; scoop into balls before freezing.
328 kcalCalories
3 gProtein
44 gCarbs
16 gFat