A thoughtfully-developed edible cookie dough recipe that prioritizes food safety without sacrificing taste! Classic, nostalgic chocolate chip cookie dough made with an exceptionally creamy finish and an abundance of chocolate chips comes together in just 15 minutes.
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In our increasing world of instant-gratification, why spend nearly an hour baking cookies (or longer, if the dough has to chill) when you can have cookie goodness in fifteen minutes?
This isn't rhetorical; seriously, why would you? I mean, don't get me wrong, I love me some chewy chocolate chip cookies or double chocolate chip cookies during INTENSE chocolate cravings, but it's hard to beat that in the time it takes you to shower, you could be scooping heaps of this creamy, nostalgic treat into your mouth with reckless abandon.
Edible Cookie Dough and Food Safety
CAUTION!!! Working with and consuming raw egg and/or raw wheat flour can lead to contracting foodborne illnesses such as E. coli and Salmonella, among others.
While many other edible cookie dough recipes advise to either pasteurize raw eggs in the microwave and/or heat treat flour before use, both processes are very scientific and need proper time and temperature control to work, and these are easy to mess up in a home environment.
To make the best informed decision for you and your household, you can read about the FDA's guidance around egg safety and Purdue University's findings about the risks and low efficacy around heat-treating flour at home.
This recipe makes appropriate adjustments that significantly reduce the chances of getting sick, primarily through using pasteurized liquid eggs whites in place of whole, raw eggs, and coconut flour as opposed to raw or heat-treated wheat-based flour.
Why Chocolate Lovers Make This Recipe
- Safe to eat -- while many other raw cookie dough recipes include heat treatments and pasteurizing eggs at home, this recipe eliminates all uncertainty from the beginning by making sensible substitutes for the riskiest ingredients of raw eggs and raw flour.
- Quick and easy -- with even less time and ingredients needed than baking regular chocolate chip cookies, this recipe fits into even the busiest schedule. And dare I say, this may be the best few minutes you spend all week. 😉
- Gluten-free -- coconut flour is naturally gluten-free, taking the guesswork around making any swaps or adjustments to this recipe. Just prepare as-is and enjoy!
- Make ahead -- cookie dough is a trusty friend throughout many of life's ups and downs, from breakups, to fun with kids and friends, to much-needed moments of unapologetic self-indulgence. As such, you can easily make this recipe ahead of time and store in either the fridge or freezer so you stash is ready at a moment's notice.
Ingredients and Variations
This scrumptious cookie dough comes together with just a few common ingredients at your local grocery store. Key notes on some of the ingredients include:
Butter -- the quantity of butter in this recipe helps dissolve the amount of sugar through the creaming method. Using less butter runs the risk of having a much grainier final product.
Granulated and brown sugars -- incorporating both white and dark brown sugars imparts that warm, classic cookie dough flavor with just the right amount of sweetness.
Liquid pasteurized eggs -- pasteurized eggs are sanitized so that they can be safely consumed raw. While you can pasteurize eggs at home, I find this process both finicky and risky if done incorrectly. Thus, I opted to use pre-pasteurized egg whites from the store. However, you can also purchase whole pasteurized eggs at some grocery store-- the carton should explicitly be labeled as "pasteurized"--at which point, you can use the entire egg, and can eliminate the whole milk in this recipe.
Whole milk -- because the liquid eggs above are only the egg whites, adding whole milk provides that full fattiness that would have been derived from yolks to yield the same textural results, but without any of the risk.
Coconut flour -- nut flours are considered by the FDA to be safe to consume raw, and you need only a fraction of coconut flour as opposed to all-purpose flour, allowing for this cookie dough to maintain it's creamy deliciousness. Additionally, using a small amount of coconut flour
Tips for Success
- During the baking process, the sugars in cookie dough naturally dissolve once exposed to heat. Since edible cookie dough skips this baking step, some graininess from the sugars should be expected. However, you can greatly reduce this graininess by creaming together the butter and sugar for the time listed in the recipe to help the sugars dissolve in the butter, resulting in much more pleasing texture.
- You only need ¼ the amount of coconut flour to all-purpose flour, which means you can use a lot less and still achieve amazing results. Plus, coconut flour is safe to eat raw without any heat treatment required.
Storage and Reheating Instructions
If you (somehow) happen to have any leftovers, store the cookie dough in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the dough for up to 3 months.
When ready to eat, simply allow for the dough to sit out on the counter for 10-20 minutes until softened.
Edible Cookie Dough
Equipment
- 1 electric stand mixer
- 1 rubber spatula
Ingredients
- 227 grams butter, softened
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 1 tablespoon vanilla extract
- 3 tablespoons pasteurized liquid egg whites
- 3 tablespoons whole milk
- 45 grams coconut flour
- ½ teaspoon salt
- 175 grams semi-sweet chocolate chips
Instructions
- In the bowl of an electric stand mixer fixed with the paddle attachment, cream together the butter, granulated sugar, and dark brown sugar on low speed until light and fluffy, 2 minutes. Once fluffy, increase the speed to medium-high and continue mixing for another 5 minutes, scraping down the sides of the bowl occasionally.
- Add the vanilla extract, pasteurized liquid egg whites, and whole milk and mix until combined. Sift in the coconut flour and salt and mix until incorporated. Fold in the chocolate chips.
