I am on a cookie dough kick, y’all. I have always loved cookie dough (I mean, who doesn’t?) – one time in high school my friend, Meredith, brought one of those masssssive tubs of the Toll House chocolate chips cookie dough over to our lake house and we just kept it in the fridge and ate it straight out of the tub. We may or may not have devoured the entire massive tub over a weekend. The memory is a little fuzzy, but I vividly remember being wildly hyper and then feeling sick. I still keep a batch of cookie dough in my fridge for when the mood strikes, however, nowadays the dough is actually safe to eat (#adulting?).

P.S. My current batch has Easter sprinkles and I am LOVING it.

Edible Chocolate Chip Cookie Dough

cookie dough made without eggs and with heat treated flour!

5 from 1 vote

Print Recipe

Course Dessert

Cuisine American

Ingredients

1/2 cup AP flour
1/4 cup butter room temperature
1/4 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1 tbsp milk
1/3 cup mini chocolate chips
1/4 tsp molasses
1/4 cup sprinkles
1 tsp vanilla extract

Instructions

heat treat flour by baking at 350°F for ~ 5 minutes
combine butter and sugar and beat until fluffy
add molasses
when incorporated, add milk and extract
finally whisk together salt and flour in separate bowl then slowly combine with wet mixture
fold in mini chocolate chips (and sprinkles if you are feeling festive)