I share a simple, no‑bake dough made from butter, brown sugar, vanilla, flour, and chocolate—it’s rich, sweet, and safe to eat as long as the flour has been heat‑treated first.
Why You’ll Love This Recipe
I adore this because it’s quick, indulgent, and spoon‑licking good. I get that comforting cookie‑dough flavor without needing to bake. The step of heat‑treating the flour gives me peace of mind—no raw flour risks—so I can enjoy it worry‑free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 tablespoons unsalted butter (1 stick), room temperature
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1 cup packed brown sugar
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1 teaspoon vanilla extract
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½ teaspoon kosher salt
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1 cup all‑purpose flour (heat‑treated—see notes)*
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½ cup chocolate chunks
*I always make sure to heat‑treat the flour before using it; otherwise, I wouldn’t feel safe eating raw dough.
Directions
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First, I heat‑treat the flour—an essential step to reduce risk when eating raw: I microwave it in a heat‑proof bowl in 30‑second intervals, stirring between, until an internal temperature of around 160–165 °F is reached, then cool it completely.
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In a mixing bowl, I beat the room‑temperature butter and brown sugar until they’re light and fluffy.
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To that, I mix in the vanilla and salt, then gently blend in the cooled, heat‑treated flour until combined.
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Finally, I fold in the chocolate chunks (I usually use a mix: half dark, half milk chocolate).
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And… it’s done! I usually enjoy it chilled—sometimes I pop it in the freezer to firm up before digging in.
Servings and timing
This recipe comes together in just a few minutes. Making and chilling it takes about 10 minutes total—no baking needed. I often serve it as a small indulgent snack or dessert for one or two.
Variations
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I sometimes swap chocolate chunks for mini chocolate chips or white chocolate.
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I stir in a pinch of sea salt flakes right before eating for a salty‑sweet contrast.
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I’ve mixed in chopped nuts, like pecans or walnuts, for extra crunch.
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When I want something nutty, I replace part of the flour with peanut butter powder.
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I’ve added a swirl of caramel sauce for a decadent twist.
Storage/reheating
I store this dough in an airtight container in the fridge for up to a week—though I usually finish it much sooner. If I want a firmer texture, I pop it in the freezer for 10–15 minutes before eating. I don’t recommend microwaving it; I enjoy it cold or at room temperature.
FAQs
Why do you heat-treat the flour?
I heat‑treat to reduce the risk from harmful bacteria like E. coli or Salmonella that can be present in raw flour—not cooking it can be risky. FDA and CDC advise against consuming raw flour unless treated
Is microwaving flour really safe?
I know it’s common advice—and heating to about 160–165 °F in 30‑second increments helps—but experts warn that home microwave or oven methods aren’t fully proven to eliminate all pathogens. Still, it’s better than skipping the step entirely.
Can I skip the flour?
Sure, if I skip the flour, it’s essentially a brown‑butter‑sugar chocolate spread—still tasty, but not dough‑like.
Can I use gluten‑free flour?
Possibly—I’ve had good results using a 1:1 gluten‑free flour blend, but I still heat‑treat it before mixing.
Is this healthier than cookie dough?
I think of it as a lighter take since it has no eggs or excess added ingredients—but it’s still a rich, sweet treat. Moderate portions are key.
Conclusion
I love how this recipe gives me all the delights of cookie‑dough flavor—rich, chocolatey, and comforting—without needing to bake. The heat‑treat step is my security blanket that lets me indulge safely. Whether chilled, firmed in the freezer, or scooped by the spoonful, it’s a quick and satisfying treat. Let me know if you’d like to tweak the flavor, try a different chocolate, or explore more substitute ideas!
Print
Edible Chocolate Butter Dough
- Total Time: 10 minutes
- Yield: 6 servings
Description
Safe-to-Eat Raw Cookie Dough Loaded with Chocolate Chunks – No Baking Required!
Ingredients
8 tbsp unsalted butter (1 stick), room temperature
1 cup brown sugar, packed
1 tsp vanilla extract
1/2 tsp kosher salt
1 cup all-purpose flour
1/2 cup chocolate chunks (mix of dark and milk chocolate, optional)
Instructions
Gather all your ingredients.
Heat-treat the flour by microwaving it in 30-second intervals, stirring in between, until it reaches 165°F. This step is crucial to make the dough safe for consumption.
In a mixing bowl, beat the room temperature butter and brown sugar together until light and fluffy.
Mix in the vanilla extract and kosher salt.
Add the cooled, heat-treated flour and blend until combined.
Fold in the chocolate chunks.
Optional: Chill the dough in the freezer for a firmer texture.
Serve with a spoon and enjoy!
- Prep Time: 10 minutes
- Category: Dessert
