Chocolate Cookie Dough (for one)
Sometimes a craving does not need a whole batch of cookies. This chocolate cookie dough is mixed in one small bowl, uses ingredients you likely already have in the pantry, and makes exactly enough for one person.
There is no egg in the recipe, so the dough is built to be eaten raw with a spoon, and it comes together in about six minutes from the first scoop of butter to the last chocolate chip.
The recipe comes from Like Mother, Like Daughter, where it sits alongside single serving versions of chocolate chip, peanut butter, and sugar cookie dough. This one is for the days when the chocolate craving is specific and loud. Cocoa powder gives the dough its deep color, and chocolate chips fold through for a double chocolate bite.
It is a small treat with a big payoff, and it suits anyone who has ever stood at the kitchen counter with a spoon and a slightly guilty look. The one safety step, heat treating the flour, takes about a minute and turns the whole bowl into fair game.
If you want a larger batch to share, an Edible Cookie Dough built for a crowd is a good next stop. And if you like the idea of cookie dough in baked form, these Peanut Butter Chocolate Chip Cookie Bars are a natural follow up.
Jump To
- 1. Chocolate Cookie Dough (for one)
- 2. This chocolate cookie dough is the perfect way to satisfy your sweet tooth any time the chocolate craving strikes. It’s a delicious egg free edible chocolate cookie dough that is totally safe to eat!
- 3. Ingredients
- 4. Instructions
- 5. Recipe details
- 6. FAQs
- 7. Chocolate Cookie Dough
This chocolate cookie dough is the perfect way to satisfy your sweet tooth any time the chocolate craving strikes. It’s a delicious egg free edible chocolate cookie dough that is totally safe to eat!
Raw cookie dough usually comes with a warning. Most people think about the egg first, but raw flour is the other reason dough is not meant to be eaten straight from the bowl.
Flour is a raw agricultural product, and it can carry bacteria until it is cooked or heat treated. This recipe handles both concerns at once, with no egg at all and a quick flour treatment before anything gets mixed.
If you want to read more about why that step matters, this explanation of safe to eat chocolate cookie dough walks through the same safety idea.
That combination is why this single serving dough is often shared with pregnant readers, with children who want to stir the bowl, and with anyone who has been told to skip raw dough in the past. It is also a good fit for small households.
There is no tray of cookies to manage and no leftovers calling your name for a week.
The flavor is layered rather than flat. Cocoa powder builds the chocolate base, chocolate chips add pockets of sweetness, and a pinch of salt keeps the whole thing from tasting dull. Straight from the bowl the dough is soft and scoopable. After a short rest in the refrigerator it firms up into something closer to a truffle.
Mix ins are where this recipe gets fun. The base version uses chocolate chips, but the source notes that you can swap or combine them with other favorites:
- Mint chips for a cool finish
- Peanut butter chips for a salty sweet edge
- White chocolate chips for contrast
- M&Ms for color and crunch
- Nuts for texture
- Caramel bits for chew
- Chopped candy bars for a leftover stash
Keep the total amount of mix ins close to the original quarter cup so the dough still holds together. Load it up with too much and the texture turns crumbly.
One more thing worth knowing: cocoa powder brands vary, and some readers find the dough slightly bitter depending on which cocoa they use. If that happens, a sweeter cocoa powder or a few extra chocolate chips will balance it out.
How to make Chocolate Cookie Dough?
Everything happens in one small bowl, and the whole process takes about six minutes. You start by creaming the unsalted butter with the granulated sugar and the brown sugar until the mixture looks smooth. That takes about a minute with a sturdy spoon or a hand mixer. Then the vanilla extract and the milk go in and get stirred through.
The milk matters more than it looks. With no egg in the recipe, there is nothing else to bind the dough and keep it moist, so the milk is what stops the finished bowl from turning dry and sandy.
Next come the dry additions. Salt, heat treated all purpose flour, and cocoa powder go into the bowl, and you mix until it looks like cookie dough instead of a pile of powder.
If you are using salted butter, cut the salt in half or leave it out entirely so the dough does not taste salty. Then the chocolate chips get folded in, and the dough is ready to eat.
From there you have options. Eat it by the spoonful, spread it on graham crackers, sandwich it between two plain cookies, or scoop it up with apple slices.
You can also roll it into small balls so it feels like a treat you can pick up. If the dough feels too soft, especially on a hot day, chill it in the refrigerator before scooping.
Rolled balls can be dusted with powdered sugar for a finished look. Stored covered in the refrigerator, the dough keeps for about five days.
Ingredients
This recipe makes one serving, which means one small bowl of dough. The amounts are small on purpose, so measure rather than eyeball them. Here is what you need:
| Amount | Ingredient | Notes |
|---|---|---|
| 2 TBS | Unsalted butter | Softened. If you use salted butter, reduce or skip the added salt. |
| 1 TBS | Sugar | Granulated |
| 2 TBS | Brown sugar | Adds moisture and a caramel note |
| 1 TBS | Milk | Keeps the dough moist since there is no egg |
| 1/4 tsp | Vanilla extract | Use the real thing if you have it |
| 1/8 tsp | Salt | Halve or omit if using salted butter |
| 4 to 6 TBS | All purpose flour | Heat treated before mixing |
| 2 TBS | Cocoa powder | Brand affects bitterness |
| 1/4 cup | Chocolate chips | Or another mix in of your choice |
The flour is the one ingredient that needs attention before you start. Heat treat it in the microwave or the oven until it reaches an internal temperature of 160 degrees F, or use flour that has already been treated. Watch it closely in the microwave, because dry flour can scorch or catch fire if it is left in too long.
The flour range gives you some control over texture. Start with four tablespoons and add more only if the dough feels too sticky. A softer dough scoops nicely, while a firmer dough rolls into balls more easily.
Instructions
- Heat treat the flour. Spread the all purpose flour in a microwave safe bowl or on a baking sheet and heat it in the microwave or the oven until it reaches an internal temperature of 160 degrees F. Watch closely in the microwave to prevent fires. You can also skip this step by using flour that has already been heat treated. Let it cool before mixing.
- Cream the butter and sugars. In a small bowl, cream together the unsalted butter, the sugar, and the brown sugar for about one minute until smooth.
- Add the liquids. Add the vanilla extract and the milk and stir to combine.
- Mix in the dry ingredients. Add the salt, the heat treated flour, and the cocoa powder and mix until a nice dough forms.
- Fold in the chocolate chips. Stir them through and enjoy. You can also roll the dough into balls or save it for later.
A few notes make the process smoother. Softened butter creams faster, so take it out of the refrigerator a little early if you can. The dough comes together quickly once the cocoa goes in, so stop mixing as soon as it looks uniform.
If the mixture seems dry, add a few drops of milk rather than more butter. If it seems wet, a small extra spoonful of flour will pull it back together.
The flour step is not optional. Heat treating the flour to 160 degrees F is what makes raw dough safe to eat, and it takes less than a minute.
Once the dough is mixed, eat it right away or chill it. Chilling firms the texture and deepens the chocolate flavor. Rolled balls hold their shape better after fifteen to twenty minutes in the refrigerator. Either way, the dough keeps for about five days when stored covered in the refrigerator.
Recipe details
Servings: 1. Prep time: 5 minutes. Cook time: 1 minute. Total time: 6 minutes. The short cook time covers heat treating the flour, and the rest is measuring and mixing.
| Detail | Value |
|---|---|
| Servings | 1 |
| Prep time | 5 minutes |
| Cook time | 1 minute |
| Total time | 6 minutes |
| Method | No bake, single serving |
Nutrition from the source, listed for the full single serving: 708 calories, 96 g carbohydrates, 8 g protein, 35 g fat, 22 g saturated fat, 5 g fiber, 65 g sugar, 340 mg sodium, and 68 mg cholesterol. That is the entire bowl, so keep it in mind if you are tracking your day.
Because the recipe is written for one, it is easiest to make it fresh each time rather than mixing a large batch in advance. The dough itself is the only make ahead part, and it holds up well in the refrigerator for about five days.
Adapted from the original chocolate cookie dough recipe at Like Mother, Like Daughter.
FAQs
How do I make chocolate cookie dough safe to eat raw?
To make raw chocolate cookie dough safe to eat, you must heat treat the flour to 160°F to kill any harmful bacteria. This can be done by microwaving the flour in 30-second intervals, stirring between each, or by baking it on a sheet pan at 350°F for about 5 minutes. The recipe also omits eggs, which are another common safety concern in traditional cookie dough.
Why is heat treating flour necessary for edible cookie dough?
Heat treating flour is necessary because raw flour can be contaminated with pathogens like E. coli and Salmonella. Food safety authorities recommend heating flour to an internal temperature of 160°F to kill these bacteria. This step is critical for making cookie dough safe for pregnant individuals, children, and anyone who prefers to avoid the risks associated with raw flour.
Can I make substitutions in this single-serving chocolate cookie dough?
Yes, several substitutions work well. If using salted butter, reduce or omit the added salt. For a dairy-free version, substitute the butter with a plant-based alternative like coconut oil or vegan butter, and use a non-dairy milk such as almond or oat milk. You can also swap the chocolate chips for mint chips, peanut butter chips, white chocolate chips, M&Ms, nuts, or caramel bits.
How should I store chocolate cookie dough and for how long?
Store the chocolate cookie dough in an airtight container in the refrigerator for up to five days. For longer storage, roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag; frozen dough balls can be enjoyed directly from the freezer. If the dough is too soft, chilling it in the refrigerator for a short time before scooping helps.
Chocolate Cookie Dough
Chocolate Cookie Dough (for one) Sometimes a craving does not need a whole batch of cookies. This chocolate cookie dough is mixed in one small bowl, uses ingredients you likely already have in the pantry, and makes exactly enough for one person.
- Total Time: 6 min
- Yield: 1 1x
Ingredients
2 TBS unsalted butter
1 TBS sugar
2 TBS brown sugar
1 TBS milk
1/4 tsp vanilla extract
1/8 tsp salt
4–6 TBS all purpose flour
2 TBS cocoa powder
1/4 cup chocolate chips
Instructions
1-Heat treat the flour in the microwave: Heat treat the flour in the microwave of oven until it reaches an internal temperature of 160 degrees F, or use heat treated flour. Watch closely in the microwave to prevent fires.
2-In a small bowl, cream together the: In a small bowl, cream together the butter, sugar, and brown sugar for about 1 minute until smooth.
3-Add in the vanilla and milk and: Add in the vanilla and milk and stir to combine.
4-Add in the salt, flour, and cocoa: Add in the salt, flour, and cocoa powder and mix until a nice dough is formed.
5-Fold in the chocolate chips and enjoy: Fold in the chocolate chips and enjoy. (Or roll the dough into balls and eat those, or save for later)
- Prep Time: 5 min
- Cook Time: 1 min
- Method: no_cook
Nutrition
- Calories: 708kcal
- Sugar: 65g
- Sodium: 340mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 96g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 68mg
