Prep Time: 15 minutes
Cook Time: 5 minutes (for heat-treating flour)
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 8 cups

---

Ingredients

Cookie Dough

• 2 cups all-purpose flour (heat-treated)
• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

Optional Mix-Ins

• 1/4 cup white chocolate chips
• 1/4 cup toffee bits
• 2 tablespoons rainbow sprinkles

---

Equipment

• Large mixing bowl
• Hand mixer or stand mixer
• Baking sheet
• Microwave or oven (to heat-treat flour)
• Measuring cups and spoons
• Serving jars or dessert cups

---

Instructions

Step 1: Heat-Treat the Flour

Spread the flour on a baking sheet.

Bake at 350°F (175°C) for 5–7 minutes, or until the flour reaches 165°F (74°C).

Allow it to cool completely before using.

---

Step 2: Cream the Butter and Sugars

In a large bowl, beat together:

• Butter
• Brown sugar
• Granulated sugar

Mix for about 2–3 minutes until light and fluffy.

---

Step 3: Add Wet Ingredients

Mix in:

• Vanilla extract
• Milk
• Salt

Beat until smooth.

---

Step 4: Add the Flour

Gradually mix the cooled heat-treated flour into the butter mixture.

Mix until a soft cookie dough forms.

If the dough seems dry, add 1 tablespoon of milk at a time until the desired consistency is reached.

---

Step 5: Fold in Chocolate Chips

Gently stir in the mini chocolate chips and any optional mix-ins.

---

Step 6: Chill

Divide the dough into serving jars or cups.

Refrigerate for 30 minutes before serving for the best texture.

---

Serving Suggestions

• Vanilla ice cream
• Fresh strawberries
• Banana slices
• Chocolate drizzle
• Caramel sauce
• Crushed cookies
• Whipped cream

---

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze for up to 2 months.

Thaw in the refrigerator before serving.

---

Tips for Success

• Always heat-treat the flour before making edible cookie dough.
• Use room-temperature butter for a smooth texture.
• Mini chocolate chips distribute more evenly throughout the dough.
• Adjust the milk if needed for a softer consistency.
• Chill before serving for the best flavor and texture.

---

Nut Information

Nut-Free: Yes, if made with nut-free chocolate chips and ingredients.

Common Allergens

• Wheat (all-purpose flour)
• Milk (butter and milk)
• Soy (may be present in chocolate chips)

Cross-Contamination

If serving someone with a severe nut allergy:

• Use certified nut-free chocolate chips.
• Check all packaged ingredients for allergen warnings.
• Prepare with clean utensils and equipment to avoid cross-contact.

Gluten-Free Option

Replace the all-purpose flour with a certified gluten-free flour blend and heat-treat it before use.

Dairy-Free Option

• Replace butter with vegan butter.
• Use dairy-free milk.
• Choose dairy-free chocolate chips.

---

Approximate Nutrition (Per Cup)

• Calories: 410
• Protein: 4 g
• Carbohydrates: 46 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 60 mg
• Sodium: 170 mg
• Fiber: 2 g
• Sugar: 28 g

---

Questions & Answers

Q1. Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria. Heat-treating it makes the cookie dough safe to eat without baking.

Q2. Can I eat this raw?
Yes. Since the flour is heat-treated and there are no raw eggs, it’s safe to eat.

Q3. Can I use almond flour?
Yes, but the texture will be softer. Note that almond flour contains tree nuts.

Q4. Can I freeze edible cookie dough?
Yes. Store it in an airtight container for up to 2 months.

Q5. Can I use dark chocolate chips?
Absolutely. Milk, dark, semi-sweet, or white chocolate chips all work well.

Q6. Why is my cookie dough dry?
Add milk, one tablespoon at a time, until it reaches your desired consistency.

Q7. Can I reduce the sugar?
Yes. Reduce the sugar slightly, but keep in mind it may affect the texture.

Q8. What other mix-ins can I add?
Try crushed cookies, chopped pretzels, dried fruit, toffee bits, or colorful sprinkles.

Q9. How long does edible cookie dough last?
It stays fresh in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Q10. Is this recipe suitable for gifting?
Yes. Portion it into small glass jars with lids, keep refrigerated, and enjoy within the recommended storage time.