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!
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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?
- All purpose flour (heat-treated)
- Cocoa powder
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Mini chocolate chips (optional) - regular chocolate chips can be used instead.
See recipe card below for quantities.
You will only need a few tools to make this easy recipe, and no speciality equipment needed.
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.
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!
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.
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.
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.
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Edible Chocolate Cookie Dough
- Sifter or fine mesh sieve
- Microwave-safe bowl or pan
- Mixing bowl
- Measuring spoons
- Electric mixer optional
- ¾ cup + 1 tablespoon (102 g) all-purpose flour heat-treated
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (10 g) cocoa powder
- ⅛ teaspoon salt
- 2 tablespoons (30 g) mini chocolate chips
- 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.