Chocolate Chip Cookie Dough
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Recipe courtesy of Food Network Kitchen

Edible Chocolate Chip Cookie Dough

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
Meet your new favorite treat: Rich, delicious cookie dough that’s safe to eat raw. Mixing it up without eggs or raw flour (both of which carry a slight risk for food-borne illness) means it’s edible without baking — although it bakes deliciously too. Use the dough any way you like, as a mix-in for ice cream, a truffle-like filling to coat in chocolate, the base for a milkshake or just for snacking. And exactly what makes chocolate chip cookie dough so irresistible? We think it’s the intense buttery flavor, vanilla aroma and just a hint of crunchy sugar crystals, but share a batch with friends and family and decide for yourselves.



  1. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
  2. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
  3. Refrigerate in an airtight container for up to 5 days.

Cook’s Note

Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked. This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space evenly out on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, about 10 minutes.