Why Regular Cookie Dough Is Unsafe Raw

Two risks: raw eggs (Salmonella) and raw flour (E. coli can survive in untreated flour). Edible cookie dough solves both by using no eggs and heat-treating the flour before use.

Edible Cookie Dough Recipe (serves 2–4)

  • 120g (1 cup) plain flour, heat-treated (see below)
  • 115g (1/2 cup) unsalted butter, softened to room temperature
  • 100g (1/2 cup) packed brown sugar
  • 2 tablespoons white sugar
  • 2–3 tablespoons milk (to adjust consistency)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 150g chocolate chips
  1. 1

    Heat-treat the flour

    Spread flour in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway. The flour should reach 75°C — use a food thermometer if you have one, or microwave in 15-second additional bursts until it does. Alternatively, spread flour on a baking tray and bake at 180°C for 5 minutes. Let cool completely before using.

  2. 2

    Beat butter and sugars until fluffy

    Beat softened butter with brown and white sugar using a hand mixer or stand mixer until light and fluffy, about 2 minutes. Add vanilla and salt and mix to combine.

  3. 3

    Add flour and milk

    Add the cooled heat-treated flour and mix. Add milk a tablespoon at a time until the dough comes together to a scoopable consistency — slightly softer than regular cookie dough. Fold in chocolate chips.

  4. 4

    Eat or refrigerate

    Eat immediately or refrigerate in an airtight container for up to 5 days. The dough firms up in the fridge — let it sit at room temperature for 10 minutes before eating if refrigerated.

Mix-in variationsWhite chocolate and macadamia, peanut butter chips, M&Ms, crushed Oreos, sprinkles and rainbow chips for a birthday cake flavour. Add 2 tablespoons of cocoa powder (and reduce flour by the same amount) for chocolate cookie dough.

Frequently Asked Questions

Not directly — this recipe has no eggs and the flour is already cooked, so it will not bake into the right texture. For cookies that can also be eaten raw, use a recipe with pasteurised eggs (or an egg-free cookie recipe) and heat-treated flour. The edible cookie dough recipe is specifically for eating raw, not for baking.
The flour was not mixed in thoroughly enough, or not enough butter and sugar were used to mask the flour taste. Make sure the butter and sugar are fully creamed (light and fluffy) before adding flour. A pinch more salt and a little extra vanilla also help balance the flavour. The flavour improves if the dough rests in the fridge for an hour before eating as the ingredients meld together.