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We've all eaten a spoonful of raw cookie dough straight from the bowl just before baking...but with this recipe, it's edible and SAFE! This raw cookie dough with chocolate chips is ideal for a delicious, quick and indulgent snack. Watch out, it's addictive!
For this recipe, I've gone back to my base of soft and easy chocolate cookies and twisted it a little so that it can be eaten raw without risking illness.
The great thing about this recipe is that it can be used from many different ways. In a no-bake cheesecake for a fluffy, crunchy layer, as a topping for cupcakes, brownies or muffins, in vanilla ice cream like Ben & Jerry's famous Cookie Dough, etc...
Table des matières
💙 Why you'll love it
- It's as easy as it is quick to make
- It's delicious and regressive for a Sunday snack under the comforter.
- No special pastry-making skills required (unlike cookies).
🧈 Ingredients
You can find a full list of ingredients and measurements in the recipe card below.
- Chocolate: dark chocolate chips, which you can replace with pieces of white or milk chocolate, M&M's, Oreo, Kit Kat, etc...
- Flour: wheat flour. If you don't want to cook it, you can replace it with flax, hazelnut, almond, cashew or coconut flour, as these can be eaten raw.
- Butter: unsalted and softened, it will be easier to incorporate into the dough.
- Sugars: brown and white sugar.
- Vanilla: without vanilla, your dough will lack flavor, and it's vanilla that gives it its aroma. You can use vanilla extract or vanilla powder (or cinnamon).
- Milk: it provides the softness that eggs usually add to traditional cookie doughs, but as we don't bake this dough, there are no eggs here.
🍪 Customize cookie dough
Feel free to adapt the recipe to suit your tastes and to add or replace certain ingredients: hazelnuts, peanut butter, marshmallows, praline, pecans, walnuts, dried fruit, salted butter caramel, etc...
✨ 100% edible and safe
Eggs add the fluffiness of traditional cookies. But as it's raw here, they can be dangerous to your health, due to bacteria such as salmonella. That's why it's best to remove them.
Wheat flour can contain E.Coli bacteria (which has unfortunately been in the news recently...), which can cause food poisoning of varying degrees of severity. Fortunately, this bacterium dies when the flour is baked at 175°F/80°C minimum.
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan and dairy-free, replace the butter with vegetable margarine and the cow's milk with vegetable milk (soy, almond, hazelnut, oat, etc.).
- To make this recipe gluten-free, replace the wheat flour with flax, hazelnut, almond, cashew or coconut flour. Check that your chocolate and vanilla extract do not contain any.
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Don't skip the flour-baking step. It's tempting because it allows you to go faster, but for health reasons, it's not recommended at all.
- Flour should reach the internal temperature of 165°F/75°C to be food-safe.
- The flour may have formed a few small balls after baking. Strain it quickly, to avoid ending up with flour balls in your cookie dough, which won't be very pleasant to the palate.
- Leave it to cool before adding it to your cookie dough, otherwise it will melt the chocolate chips.
- Blend the butter and sugars well, and you'll get a great texture.
💡 Frequently Asked Questions
No: to make it safe to eat raw, I removed the baking soda and eggs, and lightly cooked the flour. But then, when cooked, the result won't be good. If you want to make cookies, try this great recipe for dark chocolate and praline cookies.
❄️ Storage / freezing
In airtight container, it can be stored in the fridge for up to 5 days. It will harden a little as the butter solidifies, so don't hesitate to take it out a little before tasting it.
You can also freeze it and keep it in the freezer for up to 2 months.
😋 Other delicious snacks
- Easy Chouquettes (French sugar puffs)
- Easy chocolat soufflés (French deserts)
- Cinnamon shortbread cookies
If you make this edible cookie dough, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best edible cookie dough
Ingredients
- 6 tablespoons unsalted butter softened (85g)
- 3 ½ tablespoons brown sugar (45g)
- 3 tablespoons white sugar (35g)
- 1 teaspoon vanilla extract
- 5.5 oz all-purpose flour (155g)
- ¾ cup dark chocolate chips (135g)
- ¼ cup milk (60ml)
Instructions
- Preheat your oven to 350°F/175°C on natural convection/static heat high and low. Spread the flour on parchment paper and, once the oven is hot, bake for 10 minutes, stirring halfway through (it's okay if it lumps). Use an instant-read thermometer to make sure flour reaches the internal temperature of 165°F/75°C and then let it cool to room temperature.
- Meanwhile, place the soft butter, brown sugar and white sugar in a bowl. Blend with an electric mixer until the mixture whitens.
- Sift the flour into a bowl and allow to cool completely.
- Add the cold flour, chocolate chips and mix well.
- Stir in the vanilla extract and milk a little at a time (depending on the texture you like, you may add a little more). Place in a bowl and enjoy!
Notes
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Don't skip the flour-baking step. It's tempting because it allows you to go faster, but for health reasons, it's not recommended at all.
- Flour should reach the internal temperature of 165°F/75°C to be food-safe.
- The flour may have formed a few small balls after baking. Strain it quickly, to avoid ending up with flour balls in your cookie dough, which won't be very pleasant to the palate.
- Blend the butter and sugars well, and you'll get a great texture.
- Leave it to cool before adding it to your cookie dough, otherwise it will melt the chocolate chips.
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