Double Chocolate Edible Cookie Dough - Broken Oven Baking Company (2024)

Looking for something decadent, rich, and ready in minutes? Then this easy Edible Chocolate Cookie Dough recipe will hit the spot. It uses two different types of chocolate - cocoa powder and chocolate chips - so it is the perfect way to satisfy any chocolate craving!

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Why We Love This Recipe

• It will be ready in only a couple minutes and it's made with ingredients you likely already have on hand - a perfect treat using the easiest method.
• Because you cook the flour and there are no raw eggs, it is safe to eat this raw cookie dough straight from the mixing bowl!
• This recipe is so simple, it is great for experienced bakers and beginners too - including kids!
• It's the best double chocolate treat to snack on!

Looking for more delicious edible cookie dough recipes?

• Edible Chocolate Chip Cookie Dough
• Edible Funfetti Cookie Dough
• Edible Monster Cookie Dough
• Edible Snickerdoodle Cookie Dough
• Edible Cookies and Cream Cookie Dough

Ingredients

• All purpose flour (heat-treated)
• Cocoa powder
• Granulated sugar
• Unsalted butter
• Salt
• Vanilla extract
• Mini chocolate chips (optional) - regular chocolate chips can be used instead.

See recipe card below for quantities.

Equipment

You will only need a few tools to make this easy recipe, and no speciality equipment needed.

• Electric hand mixer or stand mixer with the paddle attachment (recommended but not necessary)
• A heat-safe bowl to microwave the flour
• Food thermometer to check the flour's temperature
• Fine mesh sieve or sifter

Step by Step Instructions

Before you start this eggless cookie dough recipe, heat-treat the all purpose flour by microwaving it in a heatproof bowl until it reaches 160-165°F. Let cool slightly while you begin Step One.

STEP ONE (Picture 1 above) - In a medium bowl using an electric mixer, cream together softened butter and white sugar until light and fluffy, about 2-3 minutes. Then mix in the vanilla extract.

STEP TWO (Picture 2 above) - Sift the heat treated flour into the sugar and butter mixture. Then stir in the cocoa powder and salt.

STEP THREE (Picture 3 above) -Mix in mini (or regular) chocolate chips, and enjoy!

Tips For Success

TIP #1 - Letting the flour cool before you mix it into the butter and sugar ensures you won't end up with melted butter.

TIP #2 - There are two types of cocoa powder - Dutch process and natural - and either will work in this recipe, so use whichever you have in your pantry.

Substitutions & Variations

• Add a variety of chocolate chips like white, milk and dark chocolate for a death-by-chocolate version of this edible cookie dough.
• For a little extra crunch, your favorite variety of candy-coated chocolate candies! Pretzel or caramel would make a great addition.
• This is such a versatile base recipe, that you can really substitute any mix-ins for the chocolate chips. Try nuts, candies, or even pretzel bits!

This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

Storage

Room Temperature: Because there is butter in this recipe, it is not a good idea to store it at room temperature.

Refrigerator: This double chocolate cookie dough can be stored in an airtight container or wrapped in plastic wrap in the refrigerator for up to 1 week.

Freezer: Store the dough here in an airtight container for up to 1 month, bringing to room temperature before eating.

FAQ

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