{"id":109725,"title":"Edible Cookie Dough (Safe Raw Cookie Dough)","modified":"2025-10-29T16:16:13+01:00","plain":"A simple recipe for making cookie dough that's safe to eat raw! Guaranteed to taste even better than in your favorite ice cream.\n\n\n\nAs you may know, American cuisine is one of the most popular categories on the site. You\u2019ll find the now-famous cookies from my American mom, her brownies, her carrot cake... and also other favorites like pancakes, cinnamon rolls, and even nachos!\n\n\n\nMy super soft cinnamon rolls recipe\n\n\n\nToday, I\u2019m sharing a HUGE personal favorite: edible cookie dough. \u201cBut Marc, isn\u2019t that just your regular cookie recipe, but not baked?\u201d NOT AT ALL, DEAR READER! Even though we\u2019re all guilty of eating the equivalent of five cookies before they hit the oven, it\u2019s not exactly safe: raw eggs and raw flour (yes, really) aren\u2019t recommended for eating as-is.\n\n\n\nSo, here\u2019s how to make edible cookie dough\u2014no eggs, with properly treated flour, and most importantly: without sacrificing taste or texture. In short, welcome to paradise!\n\n\n\nCraving something Asian for dessert? Try my Japanese fluffy pancakes recipe\n\n\n\nA few notes on the ingredients for cookie dough\n\n\n\nFlour: Flour can carry bacteria (e.g., E. coli). Heating it to at least 74\u00b0C (165\u00b0F) throughout helps make it safe to eat raw. That\u2019s why you microwave it in 30-second bursts, stirring in between to even out the temperature.\n\n\n\nLightly heating the flour partially \u201ccooks\u201d the starch and tones down the raw flour taste. It can also dry the flour out a bit, which is one reason we add a rich binder (cream) to bring back that smooth texture.\n\n\n\nEggs: Leaving them out removes the risk of Salmonella from raw eggs. In baked cookies, eggs add water (about 75%), proteins for structure, and emulsifiers (like lecithin in the yolk) that bind water, sugar, and fat together.\n\n\n\nSince we\u2019re not baking, we don\u2019t want a firm or risen texture; we want a dough that\u2019s soft and scoopable. That\u2019s why we swap out the water, fat, and richness from eggs for a creamy, dairy-based ingredient (cream) instead of a protein-heavy binder.\n\n\n\nTry another classic American fair treat: fried Oreos\n\n\n\nHeavy cream: Cream adds moisture to dissolve and soften the sugar, and extra dairy fat for richness alongside the butter. It also makes up for any dryness from heating the flour. Plus, the milk fat coats the flour and sugar particles, giving you a melt-in-your-mouth, less floury texture.\n\n\n\nCream also balances the sweetness of the brown sugar and helps the vanilla dissolve. If you\u2019re using a real vanilla bean, I recommend mixing it with the cream ahead of time so it can really infuse its flavor.\n\n\n\nTips for perfect edible cookie dough\n\n\n\nDough too stiff? Add 1\u20132 teaspoons of cream and stir.\n\n\n\nDough too soft? Add 1\u20132 teaspoons of treated flour and stir.\n\n\n\nChilling the dough for 30 minutes in the fridge will firm it up and make it less sticky.\n\n\n\n\n\n\tEdible Cookie Dough\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t8 tablespoons unsalted butter (at room temperature)213 g brown sugar2 tablespoons heavy cream1 teaspoon vanilla extract1 teaspoon salt140 g flour (all-purpose)85 g chocolate chips\t\n\t\n\t\tGather all the ingredients.Heat-treat the flour: Place the flour in a microwave-safe bowl and heat in 30-second intervals, stirring after each burst.Usually 3 to 5 bursts are enough, but for precision, heat until it reaches 74 \u00b0C on a kitchen thermometer.Beat the butter and brown sugar in a mixer until light and fluffy.Add the vanilla, heavy cream, and salt, then mix in the heat-treated flour until combined.Fold in the chocolate chips.Optional: Chill for 30 minutes to firm up.Serve and enjoy.\t\n\t\n\t\tStore any leftover edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.\nDough too firm? Add 1\u20132 teaspoons of cream and mix.\n\nDough too soft? Add 1\u20132 teaspoons of heat-treated flour and mix.\n\nChilling for 30 minutes will help the dough firm up and become less sticky.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109725"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109725\/revisions"}],"predecessor-version":[{"id":110188,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109725\/revisions\/110188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/88502"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}