Triple Chocolate Chunk Edible Cookie Dough
One of the most indulgent treats you can ask for, and whips up in just 5-10 minutes. This eggless, edible cookie dough is everything you want from cookie dough, great texture, great flavor, and has triple the chocolate, making it the perfect indulgence.
Use this as a layer in a chocolate cake, or eat it with a spoon. Or, roll it into balls, and dip it in even more chocolate for a death by chocolate truffle. The possibilities are endless.
An easy and delicious edible cookie dough with a chocolate cookie base, milk chocolate chips, and dark chocolate chunks, for a triple threat of decadent chocolate. Eggless dough means not baking, just eating as cookie dough.
How to Make Edible Cookie Dough?
Making edible cookie dough is so stinking easy, you might even call it dangerous. It works the same way typical cookie dough works, but leave out the stuff you don’t want to eat raw. It is made in three easy steps, but don’t worry, the recipe card contains details instructions:
- Cream Butter and Sugars Together: You want to do this until it is light and fluffy. Just 2-3 minutes if using a hand mixer.
- Add Dry Ingredients: This includes flour, and since there is some debate about whether or not one should consume raw flour, you have the optional step of heat treating the flour to kill any possible bacteria, e-coli, etc.
- Fold in Chocolate Chips and Chunks: Once you have the dough mixed up, it is time to add the milk chocolate chips, and the dark chocolate chunks, to get a nice mix of chocolatey goodness.
Use a hand or stand mixer to make this whole process easier. And make sure your butter is softened. If it is not softened, here are a few tricks for getting it soft faster:
- GRATE the butter using the large holes of a cheese grater. This works best if the butter is cold, and since you are grating it into small pieces, it will soften very quickly.
- CUT the butter into smaller cubes. This will help it soften faster.
- ROLL it Flat: This trick is great if you have wax paper and a little patience. Simply put the stick of butter between two pieces of wax paper and roll out with a rolling pin. Once it is fairly flat, peel it off the paper, and trust me, it will soften very quickly.
How to Make Cookie Dough Edible:
If you aren’t really feeling this triple chocolate chunk cookie dough, and have a favorite cookie you want to eat the dough for, don’t worry. As long as you replace the ingredients that need to be baked, with safe ingredients, you can pretty much use this method:
- Replace eggs with milk. You can use pasteurized eggs, and they should be safe to eat raw, but to be safe, simple replace each egg with 1 1/2 Tablespoons of milk.
- Heat-treat your flour, by baking it until it reaches 160 degrees.
- Leave out the leavening agents. Things like baking powder and baking soda aren’t needed for edible cookie dough. They can alter the taste a little too, and since you aren’t baking this dough, leave it out.
Triple Chocolate Amazingness!
Now let’s talk about how awesome this triple chocolate goodness is.
- Chocolate one: Dutch processed baking cocoa in the dough. You add it to the dough to make it chocolate-y and rich, and delicious.
- Chocolate two: Milk chocolate chips. The milk chocolate has a higher butter fat, and more sugar. It is sweet and perfectly compliments the dutch cocoa.
- Chocolate three: Dark chocolate chunks. Both a different flavor profile, and a different size of chocolate piece in the dough.
When combined, you get the sweet and bitter notes of chocolate, some richness, some lightness. It is an excellent combination of chocolate goodness, a chocolate lover dreams.
How To Make Raw Cookie Dough Safe to Eat
We have already covered this, but just to be clear, if you want to eat cookie dough, you need to do the following two things:
- Don’t use eggs
- Heat-treat the flour
How come? The reasons you don’t want to just whip up your favorite batch of cookies, and reserve some of the dough for eating raw is the eggs can have salmonella (from the shells), and the raw flour could carry E. Coli. The CDC recommends you avoid eating raw dough, you can learn more here: NO RAW DOUGH.
Obviously we want to avoid both salmonella and E.coli, so that is why using a recipe like this one for edible cookie dough is such a good idea.
With eggs, you can just leave them out, and get your moisture from milk. But flour, is kind of a staple thing for cookie dough, and you can’t just replace it. So you have to make it safe by heat treating it.
How to Heat Treat Flour
Heat-treating flour helps to kill any bacteria that might be found in it by cooking it to a temperature that is safe. And here you thought this was a no-cook recipe. But don’t worry, heat-treating flour is easy enough. Simply line a baking sheet, spread your flour out over it, and bake. Here is the step by step:
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Spread the flour out evenly on the baking sheet.
- Bake until the temperature is 160 degrees F. This takes approximately 5-10mins.
- Remove from oven and cool then sift before using.
You don’t want the flour to start turning brown, just heat through.
Can You Bake It?
Ok this is one of the things I get asked a lot, and the answer is that while you can, it does not turn out good.
I made a small sheet of cookie dough balls, and tried baking them, and they basically turned into a greasy, flat. crisp cookie.
There is no baking soda or eggs, so they won’t get puffed up or be soft and chewy.
So you can, but don’t. Instead, just pick a great cookie recipe like oatmeal raisin cookies, or pecan sandies, or white chocolate chip macadamia nut and bake them up.
Tips for Making Edible Cookie Dough
- Portion the cookie dough into 1 inch balls and freeze to enjoy later.
- Just enjoy it as an edible cookie dough, the lack of eggs and baking soda means it won’t bake well. If you want baked cookies, make baked cookies.
- Spoon and level your flour rather than scooping it.
- Adjust if you need too. This cookie dough can be adjusted if needed. You can add more milk if you want a wetter dough, or more flour if it the consistency is off. Because you aren’t baking it, you can play around a little to get the right consistency.
- GLUTEN FREE: I tested this recipe using Bob’s Red Mill 1-to-1 Gluten Free Flour, and the results were less than stellar. While the flavors remain amazing, the texture is far grittier, and not very good. It will do, but is definitely not as good as using all-purpose flour.
How To Store:
This recipe makes a good amount of cookie dough, about 2-3 cups. It is a lot more than you can eat in one sitting. This is great because it means you can have some for later. I like to roll it into balls, and put it on a parchment lined baking tray. Then stick it in the freezer. Once they are frozen, pop them in a zip top bag, and keep in the freezer as a convenient treat to grab when the mood strikes.
Other Great EASY Desserts for Your Sweet Tooth
Triple Chocolate Chunk Edible Cookie Dough
Ingredients
- 1 cup all purpose flour
- 1/4 cup dutch processed cocoa powder
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon salt
- 1 1/2 Tablespoons Milk
- 1/2 teaspoon vanilla extract
- 2 Tablespoons mini milk chocolate chips
- 2-3 Tablespoons dark chocolate chunks
Instructions
Heat-Treat the Flour:
- Preheat oven to 350F.
- Line a baking sheet with parchment.
- Spread flour evenly on baking sheet and bake for 5-10mins or until the flour reaches temp of 160F, when measured with an instant read thermometer.
- Cool completely before using, and sift if needed.
Edible Cookie Dough:
- In a large bowl, use a hand mixer to cream butter and sugars together. Cream until light and fluffy, about 2-3 minutes.
- Add vanilla to the mixture, and mix for 30 seconds, then add flour, cocoa powder, salt, and milk, and mix together.
- Once fully mixed, use a wooden spoon, or hands, to mix in mini milk chocolate chips and dark chocolate chunks into the dough.
- Enjoy with a spoon, or roll into 1 Tbs sized balls.
- Store in an airtight container on the counter, or in the refrigerator for up to 3 days. Or freeze for later.
Notes
While you can substitute for a gluten free flour, it makes the finished cookie dough a little grainy, and the consistency isn't as good. Better to use all-purpose flour.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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