A delicious cookie dough dessert without any raw eggs

I love chocolate. A lot. A super lot. My favorite cookies are chocolate chip cookies. And I definitely enjoy some chocolate chip cookie dough when I’m baking them.

But, I don’t eat it otherwise, because the risk of salmonella. My son loves chocolate chip cookie dough ice cream. So when I discovered an easy recipe for edible chocolate chip cookie dough, I knew I had to try it.

I first made it in 2020 when we were spending lots of time at home thanks to COVID-19. Since then, I’ve made this edible chocolate chip cookie dough multiple times and learned a few things along the way.

The first being that I need to double the recipe. Making just the amount for the original recipe isn’t nearly enough for my family!

I’ve made a couple of other tweaks to the recipe and it’s the absolute best. I just made a couple of batches for my son’s 10th birthday and knew I had to share the recipe for this edible chocolate chip cookie dough. I can’t keep the deliciousness to myself!

Prepare the flour

My concern in eating raw chocolate chip cookie dough used to be just the salmonella in the eggs. However, I’ve more recently learned raw flour also poses a risk.

Processing grains into flour doesn’t kill the bacteria in the flour. So this recipe starts with cooking the flour to get rid of the bacteria.

The good news is that you can do this easily in your microwave. Pour two cups of all-purpose flour into a microwave-safe bowl and microwave in 30-second increments, stirring after each 30 seconds, until the flour reaches 165-degrees (F). My microwave usually does this in two run-throughs.

I grab my kitchen thermometer and really do measure the temperature for this process to be sure. If you don’t have a kitchen thermometer, then just heat the flour for at least 1 minute in 30-second increments.

Mixing the cookie dough

Once your flour is all prepped and ready to go, you just need to mix together all the ingredients. I use my beloved stand mixer, Dorothy, for making this edible chocolate chip cookie dough, but you can also use a hand mixer or spoon.

Put your prepared flour to the side and beat the 2 sticks of room temperature butter with 2 cups of packed brown sugar.

You’ll know it’s creamed when it is thoroughly combined and fluffy.

Next, add in 1/4 cup milk, 2 teaspoons vanilla extract and 1 teaspoon of salt. Mix the ingredients together. (Be sure to slow down your mixer before adding in the wet ingredients to avoid getting splashed by them. Yes, I speak from experience!)

The mixture should be thick, but still wet and clumpy.

Now you’re ready to put treated flour to work. Mix it into the mixture in stages. I usually put it in with a heaping tablespoon at a time.

Once the flour is all mixed in, you should have the consistency of chocolate chip cookie dough that is thick and soft.

Finally, it’s time to stir in the chocolate chips. You could use full-sized semi-sweet chocolate chips for this recipe, but the mini ones work better and are easier to eat.

I use my stand mixer’s “stir” setting to stir in the chocolate chips, but you could also do it by hand. You want to avoid a higher setting that will break up the chips.

Transfer the edible chocolate chip cookie dough into an airtight container and store it in the refrigerator. I can’t tell you how many days it lasts in the fridge beyond two or three, because my family doesn’t keep it around for long!

Serve it by itself, alongside fudgy brownies, with ice cream or however you think sounds best!