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Edible Cookie Dough

Doliciously Edible Classic Chocolate Chip Cookie Dough
Doliciously Edible Classic Chocolate Chip Cookie DoughCourtesy Cookie DO NYC
Cook Time:
10 mins

Chef notes

Go ahead and eat this "raw" cookie dough. This DŌliciously Edible Classic Chocolate Chip Cookie Dough is totally safe because there are no eggs. 


  • 3/4 cup unsalted butter, melted
  • cup brown sugar, loosely packed
  • 1/4 cup granulated sugar
  • 1/4 cup milk (feel free to substitute soy milk, almond milk, rice milk or coconut milk)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
  • 1/2 teaspoon sea salt
  • 1 cup semi-sweet chocolate chips (mini, regular or chunks depending on your chocolate addiction)


Courtesy Cookie DO NYC
  1. Toss together flour and salt in a bowl. Set aside.
  2. In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
  3. Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
  4. Slowly add in flour mixture and stir with a rubber spatula until smooth.
  5. Fold in chocolate chips (or your favorite mix-ins — see below).
  6. Enjoy! Eat by the spoonful or use however your sweet tooth desires.
Courtesy Cookie DO NYC

Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.

Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.