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How to Make Cookie Dough That’s Actually Safe to Eat 

We’ve all eaten raw cookie dough. But here’s how to do it safely. 
By Published June 29, 2022

Have I ever eaten raw cookie dough? . . . maybe.

I get it. You’re not supposed to eat raw cookie dough. Raw flour and raw eggs aren’t safe to eat. But why does cookie dough have to taste so good? I mean, I assume it would taste good. If I ever ate it.

Which is why I set out to develop a recipe that legalizes raw cookie dough. It’s safe. It’s so easy. And it tastes just as good as the “illegal” stuff.

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Knowing this cookie dough was going straight to my mouth, I did two things:

1. Omitted the egg altogether. I wasn’t baking this dough, so I didn’t need the structural benefits an egg provides during baking.  

2. Microwaved the flour: This allowed me to kill off any potential bacteria in the flour before moving forward with cookie dough goodness.

I make this cookie dough recipe all the time. One bite feels like a warm, buttery hug full of childhood nostalgia. It makes me smile. 

 This recipe serves one, but you can easily double the recipe. Or quadruple it for that matter. After all, it’s legal now!

Edible Cookie Dough for One

This recipe can easily be doubled, tripled, or quadrupled.

  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon packed brown sugar
  • 1 tablespoon mini chocolate chips
  • 1 teaspoon milk
  • ⅛ teaspoon vanilla extract
  • Pinch table or sea salt

 

1. Microwave flour in small bowl for 45 seconds; set aside to cool, about 3 minutes. 

2. Using rubber spatula, mash butter and sugar in separate bowl until well combined and lightened in color. Stir in flour, chocolate chips, milk, vanilla, and salt until combined. Refrigerate until firm, about 15 minutes. Roll into 3 balls and serve.