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How to Make Edible Cookie Dough: Try This Eggless Recipe

COOK TIME
10 mins
SERVINGS
10-12
RATE THIS RECIPE
(830)
Doliciously Edible Classic Chocolate Chip Cookie Dough
Doliciously Edible Classic Chocolate Chip Cookie DoughCourtesy Cookie DO NYC
COOK TIME
10 mins
SERVINGS
10-12
RATE THIS RECIPE
(830)

Ingredients

  • 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)
  • 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. 

    Preparation

    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.