Showing posts with label edible dough. Show all posts
Showing posts with label edible dough. Show all posts

Sunday, September 21, 2025

Edible Chocolate Chip Cookie Dough (that's safe to eat)

Safe to eat chocolate chip cookie dough frosting

I grew up in the 70's and 80's back when times were a bit wild and no one blinked an eye at eating cake batter or cookie dough straight from the bowl. To be honest I would still do it, because I'm crazy like that, but when serving for other people especially in a cake that might be served up a few days later ensuring food safety standards are met is essential.

This cookie dough is super delicious but has no egg and has heat treated flour which ticks the raw dough eating boxes.

Chocolate Chip Cookies topped with chocolate chip cookie dough frosting. It's a yes from me.

Um so yeah, OK...but what is heat treated flour I hear you ask? Well, flour is essentially a raw food. Heat treating flour is simply a process of heating the flour at a high enough temperature that it kills potential bad things.  When you cook a cake in the oven you should be heating it at a high enough temperature that you're covered, however a big slab of raw cookie dough in the centre of a cake is a different story. 

I've included how I heat treat my flour down below along with the super easy recipe for the edible cookie dough. 

This cookie dough can be used as a filling in cakes like my midnight sky black velvet layer cake, to frost cookies and cupcakes or you can cover it in chocolate and make little truffle balls

Edible cookie dough layers in a black velvet layer cake.
I left out the 2 Tbsp milk in this edible cookie dough version
 CLICK HERE for cake recipe 

You can easily change the consistency of it by adding more milk or less milk. For example the cake layers in these pictures I left out the milk as it was a tallish cake, but the frosted cookies have the 2 tablespoons of milk included in the recipe. 

As always it's your recipe so change the chocolate chips up anyway you like. I hand piped little mini dark chocolate chips for the cookies but you can use milk chocolate, white chocolate, or any type and mixture you like. Plus you can add 1/4 tsp of cinnamon, ginger or allspice if you want to  mix it up a bit.

These brownie cups filled with edible cookie dough tasted waaay too good
and I'm banning myself from making them for a while.

I actually love this dough more than I should. Chocolate chip cookies topped with edible raw chocolate chip cookie dough is something I did not know I needed in my life, but they were seriously good. A few days later I made up a batch of brownies and did the same and they were some next level yumminess.

Happy Baking until next post

XX

Linda M

Made these for the photo ops, but they were seriously good.
So good I made a brownie version a few days later

Edible Cookie Dough Recipe - makes around 2 cups. This cookie dough is firm and is sturdy enough to support a few cake layers (as per the pictures). It is also delicious as a 'truffle' covered in chocolate.  

114g (4oz) unsalted butter at room temperature 
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp vanilla extract
1 cup heat treated flour #
1/4 tsp salt
3/4 cup chocolate chips (mini if available)

#Heat treat flour by spreading flour onto an oven try and baking for 15 minutes in an oven preheated to 180C (350F). Try to not have the flour too thick. I usually do only a few cups per tray. Allow to cool to room temperature. I often make in advance and store mine in a glass jar until I need it.

Make Edible Cookie Dough - Cream butter and both sugars at high speed until the mixture is light and fluffy. This creaming step should take a few minutes.

Add vanilla and mix on high until completely combined. Add flour and salt and mix on medium speed until all the dry ingredients are well mixed in.


Add the chocolate chips and mix for a few seconds until they are evenly distributed.


I like to use my dough straight away, but you can chill it for up to a few days. You may need to let it soften a bit depending on what you are using it for.



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Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).