How to make edible cookie dough with chocolate chips

Yes, you read it correctly, edible cookie dough with chocolate chips. A few ingredients to mix and you can taste this buttery and sweet dough directly from the bowl. You don’t even have to wait! You can eat this raw cookie dough but can’t cook it.

If you like Double Chocolate, click HERE to take a peek at our Edible Double Chocolate Cookie Dough

Why is this one of our favorite treats?

Edible Cookie dough has a very special place in our hearts. After years of being been told: DO NOT EAT RAW COOKIE DOUGH! I wanted my kids to experience the satisfaction of what edible cookie dough is all about.

We did multiple trials and errors. Tested many recipes and after a few adjustments, we found our recipe. The best part of it is you can adjust it as you wish to match your party’s theme or a Holiday.

first recipe the kids made on their own

It has been a priority for me to teach my girls about cooking and baking. Learning while cooking or baking has been our favorite way to learn about food. As we worked more and more in the kitchen, I start noticing the girls wanting to get more independent and start making recipes by themselves. No better recipe than learning how to make the edible chocolate chip cookie dough.

• Simple: All ingredients for this recipe are simple and you probably already have them in your pantry.
• Easy: This is the perfect recipe for kids to make. No cutting or baking required, only measuring ingredients and mixing.
• Tasty: When my 6-year-old made this recipe for the first time and she was able to taste the result right away it was priceless. She was so excited she made dessert all by herself for everyone to enjoy.

Ingredients to make the edible chocolate chip cookie dough

• 1/2 cup (1 stick) salted butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon maple syrup
• 1 1/4 cup unbleached all-purpose flour
• 1/8 teaspoon salt
• 1 cup semi-sweet chocolate chips

Notes

• The butter I make sure it is softened or room temperature. It makes for a fluffier more airy cookie dough
• You can substitute granulated sugar with raw sugar, it will be a little more grainy because of the size of the sugar grain
• If you want to make it richer, you can use cream instead of milk

Instructions

1. In a microwave-proof bowl, microwave the flour for 30-60 seconds until it reached 160 degrees F. (Other likes to put their flour in an ovenproof bowl in the oven at 350 degrees F for 5 minutes) Set aside.
2. In a large mixing bowl, with a hand mixer, cream butter and sugars together until nice and fluffy, about 2 minutes.
3. Add in vanilla extract, milk, and maple syrup and mix with the hand mixer until all combined.
4. Stir in the flour and salt and mix until you have a dough, no more dry flour.
5. Fold in the chocolate chips and mix until they are all distributed evenly throughout the dough.
6. Serve as desired!

Note

When we are all done mixing the dough, we like to take a small cookie scoop, make some balls and freeze them for about 20 minutes. Then transfer to an air-tight container in the fridge for 4 to 5 days.

Baker’s note

Tools

My favorite cookie scoop to make the balls

My favorite mixing bowls

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