If you’ve ever been scolded for eating raw cookie dough straight from the mixing bowl, get ready to enjoy the satisfaction you were once denied. This edible cookie dough eliminates the fear factor of eating raw cookie dough by following similar safety protocols as manufactures who produce cookie dough that is intended to be eaten raw (like that used in cookie dough ice cream and the cookie dough served at the increasingly popular dessert spots like NYC’s DŌ). The 2 key details of this recipe that give you a pass to enjoy the dough in a raw state is using pasteurized eggs and toasting your all-purpose flour before using it to make the dough. That said, unlike a number of the edible cookie dough recipes out there, which oftentimes do not include an egg at all, this dough will also produce a delicious batch of chocolate chip cookies when baked. So if eating cookie dough by the spoonful isn’t exactly your thing, you can treat this recipe as you would any cookie recipe—except that you can “clean” the bowl with no worries.
1 3/4 cups (about 7 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/2 cup (4 oz.) salted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 pasteurized large egg
1 teaspoon vanilla extract
3/4 cup chocolate chips
1/3 cup white chocolate chips
How to Make It
Preheat oven to 375°F. Sprinkle flour evenly on a rimmed baking sheet. Toast in preheated oven 6 minutes. Cool to room temperature, about 10 minutes. Stir in baking soda.
Combine butter, granulated sugar, and brown sugar in the bowl of a heavy-duty electric stand mixer. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat just until combined. Add toasted flour mixture; beat on low speed until fully incorporated. Stir in chocolate chips and white chocolate chips. Chill at least 1 hour.
Serve cookie dough raw or bake. To make cookies, drop dough by teaspoonfuls onto a baking sheet. Bake at 350°F until browned, 11 to 13 minutes. Cool on baking sheet 5 minutes before serving.