Name: Edible Cookie Dough
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.333 cup salted butter; 0.33 cup white sugar; 0.33 cup brown sugar; 1 tsp vanilla extract; 3 tablespoons heavy cream; 0.125 tsp salt; 1 cup all-purpose flour*; 0.25 tsp baking soda*; 0.33 cup chocolate chips

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Edible Cookie Dough

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Ingredients

Warning0 allergens identified

Edible Cookie Dough

⅓ cup salted buttersoftened

⅓ cup white sugar

⅓ cup brown sugarpacked

1 tsp vanilla extract

3 tablespoons heavy cream

⅛ tsp salt

1 cup all-purpose flour*(instructions for heat-treating below)

¼ tsp baking soda*(optional, see recipe notes)

⅓ cup chocolate chips(or regular-size)

Instructions

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To Heat Treat the Flour

Preheat the oven to 350℉. Line a baking sheet with parchment paper. Spread out all-purpose flour evenly on the baking sheet. Bake in the preheated oven for 5 minutes or until very hot to the touch but not browned. Let cool fully.

To make the Cookie Dough

Add the softened butter, sugar, and brown sugar to a mixing bowl and beat with an electric handheld mixer at high speed for 30 seconds. Add the vanilla extract and whipping cream and continue beating on high speed for 1 minute or until light and fluffy. Add the cooled-down heat-treated flour, baking soda (if using), and salt and mix on low speed just until all the flour is incorporated. Fold in the chocolate chips with a spatula.

You may serve the cookie dough as is right away, scoop it out with a small cookie scoop, or refrigerate it for at least 1 hour to harden before rolling it into balls to serve. This cookie dough is great on its own but I love to serve it with vanilla ice cream, whipped cream, and chocolate sauce for a cookie dough sundae. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Master the Flour Heat-Treatment 🌡️
Spread flour on a baking sheet and bake at 350°F for 5 minutes, stirring halfway through, to eliminate bacteria while maintaining the flour's binding properties for perfect dough texture.
Cream Butter and Sugars Thoroughly 🧈
Beat softened butter with brown and white sugar for 3-4 minutes until pale and fluffy to incorporate air, creating a lighter, creamier dough that melts better on the palate.
Chill Before Serving ❄️
Refrigerate the finished dough for at least 30 minutes to enhance flavor development and achieve the ideal scoopable consistency that mimics traditional cookie dough.
Use Brown Butter for Depth 🍪
Toast your butter over medium heat until golden and nutty (about 5 minutes), then cool before creaming to add sophisticated, caramelized flavor that elevates the entire recipe.
Balance Salt Levels Strategically 🧂
Use both salted butter and a measured pinch of additional salt to enhance sweetness and chocolate flavor without making the dough taste overly salty.