Eggless Edible Cookie Dough

Total time35 min

Prep time15 min

Cook time5 min

4.9

(6)

Cookie dough straight from the bowl is one of life's great pleasures, and this version is designed to be eaten exactly that way — no sneaking required. The key to making it safe to eat raw comes down to two simple steps: heat-treating the flour in the oven until it hits 165°F, and leaving eggs out of the equation entirely. Without eggs in the mix, there's no need to worry about the usual raw-dough concerns, and the texture is still rich, buttery, and completely satisfying. Softened butter creamed with brown sugar and a touch of granulated sugar gives it that classic dough flavor, while vanilla and a pinch of salt round everything out beautifully. Mini chocolate chips folded in at the end make every bite a little celebration. It comes together in under 30 minutes and serves six, so it's just as good for a casual weeknight treat as it is for a party spread. Keep a container in the fridge and you'll find yourself sneaking spoonfuls all week long.

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Ingredients

6 servings

1 cup all-purpose flour
½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
2 tbsp granulated sugar
2 tbsp milk
1 tsp vanilla extract
¼ tsp fine salt
¾ cup mini chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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