Chocolate chip cookie dough made to be eaten right from the mixing bowl! If you’re one of those people who always finds yourself a few cookies short of a recipe’s yield because a little bit of dough miraculously disappeared into your tummy, then this is the recipe for you!
Sterilize flour (see tips for why this is important): add flour to a microwave safe bowl (you can sterilize as much as you'd like as once). Heat at full power in the microwave until flour is at least 165 degrees Fahrenheit on an instant-read thermometer. Be sure to stir the flour before taking the temperature to even out any hot spots. Continue to cook in 30 second bursts until you reach temp (about 2-3 minutes for a few cups of flour). Alternatively you can bake flour spread thinly on a parchment-lined baking pan at 350 degrees Fahrenheit for 7-10 minutes. Allow flour to cool to room temperature before continuing.
Stir together all ingredients (other than chocolate): combine all the ingredients (excluding the chocolate chips) with a wooden spoon or hand-mixer until smooth and combined.
Add chocolate: add in the chocolate chips all at once and stir in by hand just until evenly distributed throughout the dough.
Share and enjoy: grab a fellow cookie dough lover, two spoons, and enjoy!
Notes
Why do you have to sterilize the flour? Because unbleached, raw flour (which is what I always use in my kitchen) has no “kill” step in production (and we won’t be using the oven to kill any possible contaminants), we need to ensure the flour is safe to eat raw. If you make this recipe regularly (and I mean…who could blame you?) you can sterilize a big batch of flour at once and then just keep it on hand, stored how you would store your regular flour, for any time that cookie dough craving is calling your name.
Pasteurized egg whites: pasteurized egg whites are treated in a way that makes them safe to eat raw, unlike traditional shelled eggs. If you don’t have pasteurize egg whites on hand, you can use just water in an equal amount to replace the egg whites, but I preferred the liquid egg whites as they seemed to give the dough a bit more body like the classic (theoretically inedible) cookie doughs I know and love.
Dark chocolate: I prefer dark chocolate here, as I love the slightly bitter note offsetting the sweet cookie dough, but you can use your favorite chocolate chips or even chocolate chips and chopped nuts combined.
Storage (not that you’ll need to): You can store any un-eaten dough (although I can’t imagine there’ll be any!) in an airtight container in the fridge for up to 3 days.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow