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    Broken Oven Baking » Recipes » Cookies

    Edible Chocolate Cookie Dough

    Published: May 2, 2022 · Modified: May 2, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Looking for something decadent, rich, and ready in minutes? Then this easy Edible Chocolate Cookie Dough recipe will hit the spot. It uses two different types of chocolate - cocoa powder and chocolate chips - so it is the perfect way to satisfy any chocolate craving!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    Scoops of chocolate cookie dough in a bowl.

    Why We Love This Recipe

    • It will be ready in only a couple minutes and it's made with ingredients you likely already have on hand - a perfect treat using the easiest method.
    • Because you cook the flour and there are no raw eggs, it is safe to eat this raw cookie dough straight from the mixing bowl!
    • This recipe is so simple, it is great for experienced bakers and beginners too - including kids!
    • It's the best double chocolate treat to snack on!

    Looking for more delicious edible cookie dough recipes?

    • Edible Chocolate Chip Cookie Dough
    • Edible Funfetti Cookie Dough
    • Edible Monster Cookie Dough
    • Edible Snickerdoodle Cookie Dough
    • Edible Cookies and Cream Cookie Dough
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe

    Ingredients

    Ingredients needed to make edible chocolate cookie dough.
    • All purpose flour (heat-treated)
    • Cocoa powder 
    • Granulated sugar
    • Unsalted butter
    • Salt
    • Vanilla extract
    • Mini chocolate chips (optional) - regular chocolate chips can be used instead.

    See recipe card below for quantities.

    Equipment

    You will only need a few tools to make this easy recipe, and no speciality equipment needed.

    • Electric hand mixer or stand mixer with the paddle attachment (recommended but not necessary)
    • A heat-safe bowl to microwave the flour
    • Food thermometer to check the flour's temperature
    • Fine mesh sieve or sifter

    Step by Step Instructions

    Before you start this eggless cookie dough recipe, heat-treat the all purpose flour by microwaving it in a heatproof bowl until it reaches 160-165°F. Let cool slightly while you begin Step One.

    A 3-photo collage showing how to make chocolate cookie dough with chocolate chips.

    STEP ONE (Picture 1 above) - In a medium bowl using an electric mixer, cream together softened butter and white sugar until light and fluffy, about 2-3 minutes. Then mix in the vanilla extract.

    STEP TWO (Picture 2 above) - Sift the heat treated flour into the sugar and butter mixture. Then stir in the cocoa powder and salt.

    STEP THREE (Picture 3 above) - Mix in mini (or regular) chocolate chips, and enjoy!

    Tips For Success

    TIP #1 - Letting the flour cool before you mix it into the butter and sugar ensures you won't end up with melted butter.

    TIP #2 - There are two types of cocoa powder - Dutch process and natural - and either will work in this recipe, so use whichever you have in your pantry.

    Substitutions & Variations

    • Add a variety of chocolate chips like white, milk and dark chocolate for a death-by-chocolate version of this edible cookie dough.
    • For a little extra crunch, your favorite variety of candy-coated chocolate candies! Pretzel or caramel would make a great addition.
    • This is such a versatile base recipe, that you can really substitute any mix-ins for the chocolate chips. Try nuts, candies, or even pretzel bits!

    This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

    Storage

    Room Temperature: Because there is butter in this recipe, it is not a good idea to store it at room temperature.

    Refrigerator: This double chocolate cookie dough can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 1 week.

    Freezer: Store the dough here in an airtight container for up to 1 month, bringing to room temperature before eating.

    FAQ

    Why do I need to heat the flour?

    Believe it or not, raw flour is not meant for consumption and is not safe to eat since it can contain harmful bacteria (like E. coli). So unlike regular cookie dough, this extra step is required to treat flour for safe to eat raw dough. By heating the flour before mixing it into this recipe, it eliminates the small chance of getting a foodborne illness from eating the raw cookie dough without baking it in the oven.

    How do I soften butter?

    There are many ways to soften butter to room temperature. If you plan ahead, you can leave the butter on the counter for a couple of hours to soften. But if you are making this in the spur of the moment, pop the butter into the microwave for 5-10 second bursts on high power, turning each time, until the butter is the right consistency.

    Scoops of chocolate cookie dough on parchment paper.

    More Recipes You'll Love

    • Classic Chocolate Chip Cookies
    • Samoa Brownies
    • Fudgy Mug Brownie
    • Mini Brownie Bites

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Edible Chocolate Cookie Dough

    Kayla Burton
    This edible cookie dough is the best double chocolate no bake treat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 2 cups
    Calories 1042 kcal

    Equipment

    • Sifter or fine mesh sieve
    • Microwave-safe bowl or pan
    • Mixing bowl
    • Measuring spoons
    • Scale/measuring cups
    • Electric mixer optional

    Ingredients
     
     

    • ¾ cup + 1 tablespoon all-purpose flour heat-treated
    • ½ cup unsalted butter room temperature
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons cocoa powder
    • ⅛ teaspoon salt
    • 2 tablespoons mini chocolate chips

    Instructions
     

    • Heat-treat the flour in the oven or the microwave & then let it cool.
      Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 6-10 minutes or until it reaches a temperature of 160-165°F.
      Microwave: Measure flour into a microwave-safe bowl & heat for 30 seconds. Stir and check the temperature with a thermometer. Continue heating in 15 sec intervals until it reaches 160-165°F.
    • In a medium bowl, cream together the butter and sugar really well. Stir in the vanilla extract.
    • Sift the heat-treated flour into the wet ingredients and then mix it in along with the cocoa powder and salt.
    • Stir in the chocolate chips and enjoy!

    Notes

    Chocolate Chips: These are optional. They can also be replaced with any other mix-ins!
    Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
    Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 1042kcalCarbohydrates: 137gProtein: 12gFat: 51gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 124mgSodium: 165mgPotassium: 196mgFiber: 5gSugar: 60gVitamin A: 1452IUVitamin C: 1mgCalcium: 53mgIron: 5mg
    Tried this recipe?Let us know how it was!
    « Edible Snickerdoodle Cookie Dough
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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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