Biting into raw cookie dough delivers a sweet, buttery burst of flavor that melts in your mouth, combining gritty sugar with rich chocolate chips—tempting you to reach for more than just one spoonful.

“Edible” raw cookie dough vs raw cookie dough - what is the difference?

Raw edible cookie dough is designed to be safely consumed without baking, using heat-treated flour and often omitting raw eggs to eliminate risks from bacteria like salmonella and E. coli. In contrast, regular raw cookie dough contains untreated flour and raw eggs, which some people deem as unsafe to eat without cooking.

Edible cookie dough is crafted for safe enjoyment right out of the bowl.

Why do we need to heat treat flour?

We heat treat flour for edible raw cookie dough to ensure the product is safe for consumption. Raw flour can carry harmful bacteria like E. coli, which poses a health risk if consumed without cooking. Heat treating flour involves applying sufficient heat to kill any potential pathogens present, thereby making it safe for use in recipes that won’t be baked, like edible raw cookie dough. This precaution allows bakers to create delicious, raw treats that capture the nostalgic enjoyment of cookie dough without compromising food safety.

Baking Supplies

Heat Treating Flour

Kitchen Scale *
Small Bowl for Measuring Flour
Baking Sheet
Parchment Paper

Edible Raw Cookie Dough

Mixing Bowl/KitchenAid Mixer
Spatula
Small Bowls for Measuring Ingredients
Parchment Paper
Metal Ice Cream Scooper
Sifter (optional)

* One item I want to note is how important it is to use a scale that weighs in grams and milliliters, although there are a few exceptions to this rule. Baking is a science, and when bakers measure with measuring cups, this can lead to inaccurate measurements and wrong consistencies.

A few items to incorporate when baking:

Healthy Swaps to Incorporate:

Unsalted grass-fed butter (preferably organic)
Organic all-purpose flour or organic cake flour
High Quality Chocolate Chips
Redmonds Sea Salt

By incorporating these simple ingredients, you’ll definitely notice a difference in taste and quality!

Tips

Skip the Eggs: Use milk or cream as a moisture agent in place of raw eggs, or try yogurt or unsweetened applesauce for a slightly healthier twist.
Balance the Sweetness: Since this dough won’t be baked, adjust the sugar to your taste, remembering it might taste sweeter when raw.
Enhance the Flavor: Add a touch of vanilla extract or almond extract to enrich the flavor profile of your dough.
Texture is Key: Ensure the butter is softened (not melted) to help attain a smooth, creamy texture. If you prefer a crunchy bite, fold in mix-ins like nuts or toffee bits.
Chill Before Serving: For a firmer texture, chill the dough in the fridge for at least 15-20 minutes before serving.
Freezing: If you’re not eating the dough right away, scoop it into small balls using a cookie scoop and freeze, making it easy to grab a serving whenever the craving hits.
Keep it Fresh: Store the dough in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Dry Ingredients:

All-purpose flour: 320g
Brown Sugar: 180g
Granulated Sugar: 100g
Chocolate Chips: 2 cups (2/3 of a bag of chocolate chips - or adjust to your liking)
Sea Salt: 1 tsp

Wet Ingredients:

Room temperature butter: 227g
Milk: 2-4 Tbs (adjust to your liking)
Vanilla: 1 tsp

Baking Instructions

Step 1: Heat-Treat the Flour

Preheat your oven to 350°F (175°C).
Spread the flour on a baking sheet and bake for 5-10 minutes, or until it reaches 165°F to kill any potential bacteria. Let it cool completely.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth. This should take about 2-3 minutes.
Add the milk and vanilla extract, mixing until well combined.

Step 3: Combine Dry and Wet Ingredients

Gradually add the cooled, heat-treated flour and salt to the wet mixture. Mix until just combined, ensuring the flour is fully incorporated.

Step 4: Add the Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly throughout the dough.

Step 5: Chill

For a firmer texture, refrigerate the dough for 15-20 minutes before serving.

How to Store

Fridge: Store the edible cookie dough in an airtight container in the refrigerator for up to a week

Freezer: Freeze small portions for up to three months for a longer shelf life.

I hope this recipe inspires you to embrace the sweet nostalgia of cookie dough with a mindful twist. Enjoy every safe and delicious bite, knowing you've crafted something delightful and wholesome for you and your loved ones.

sydney x

Edible Raw Cookie Dough