Edible Egg-less Chocolate Chip Cookie Dough


  • 1 stick unsalted butter, softened
  • 3/4 cups packed brown sugar
  • 2 teaspoons vanilla (based upon feedback, you may want to reduce this amount. I like a prominent vanilla flavor but feel free to adjust)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1/2 cup mini chocolate chips
  • 1/2 cup milk chocolate chips (Ghirardelli is my fave)


1 _ With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix.

2 _ Add in flour. The mixture is going to be crumbly at this point.

3 _ Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you're used to seeing.

4 _ Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips.

5 _ Store leftovers in the refrigerator. Freeze for up to three months.

6 _ UPDATE: It was brought to my attention that there is a small risk you can still get sick from eating raw flour. Please consume at your own risk.