Single-Serve Chocolate Chip Edible Dough

The first bite is creamy, sweet, and exactly like raw cookie batter — but safe to eat. edible cookie dough for one is a tiny luxury you can whip up in under 10 minutes, with no eggs and heat-treated flour to remove any food-safety worries. After testing this recipe across 8 versions — swapping butter types, chocolate sizes, and flour treatments — I landed on a balance that feels indulgent but not cloying. I developed many of these mixing notes while teaching quick-dessert demos at a cooking school, so these directions are tuned for fast success at home. Read on for the ingredient science, step-by-step method, and make-ahead tips so you can enjoy a perfect single scoop every time.

Why this recipe works

Heat-treating the flour removes bacteria risk without changing texture, so the dough tastes like raw batter but is safe.
A 2:1 mix of brown to granulated sugar gives moistness and that toffee-like depth you expect from cookie dough.
A small amount of milk or cream keeps the dough scoopable without thinning it into batter.
Coarsely chopped chocolate or mini chips distribute flavor evenly without making the dough too sweet.
A pinch of salt brightens the sweetness and balances the flavors the way bakers do in full-size cookies.

Ingredients breakdown

Heat-treated all-purpose flour — 60 g (1/2 cup). Role: structure and the familiar raw-batter texture. Do not skip heat treatment. Substitution: use a 1:1 gluten-free blend (see Variations), but add ¼ tsp xanthan gum if your blend lacks it.
Unsalted butter, softened — 28 g (2 tbsp). Role: richness and mouthfeel. Substitution: use vegan butter 1:1 for a dairy-free version; expect a slight flavor shift.
Light brown sugar, packed — 30 g (2 tbsp). Role: moisture and chewy, caramel notes. You can reduce to 1 tbsp for a less sweet dough.
Granulated sugar — 20 g (1 tbsp). Role: balanced sweetness and slight bite.
Vanilla extract — 1/4 tsp (1.25 ml). Role: flavor enhancer.
Milk or cream — 15 ml (1 tbsp). Role: loosens the dough to scoopable consistency. Substitute with almond milk for dairy-free; use full-fat for best mouthfeel.
Fine sea salt — 1/8 tsp (0.5 g). Role: flavor contrast. If using kosher salt, use 1/4 tsp Diamond Crystal.
Mini or chopped chocolate chips — 30 g (1/4 cup). Role: pockets of chocolate. Use high-quality chips for best flavor; chopped dark chocolate melts a bit and gives textural interest.

Essential equipment

Small mixing bowl (approx 1–2 cups). Use a wide bowl to cream butter easily.
Measuring spoons and scale. I recommend a scale for accuracy with small batches.
Microwave-safe bowl or small baking sheet for heat-treating flour.
Small spatula or spoon for mixing.
Ramekin or airtight container for storage.

Step-by-step instructions

Prep Time 10 minutes — Cook Time 0 minutes — Inactive Time None — Total Time 10 minutes — Servings 1 (about 1/2 cup)

Step 1: Heat-treat the flour

Place 60 g (1/2 cup) all-purpose flour on a microwave-safe plate or a rimmed baking sheet in a thin, even layer. Microwave on high for 1 minute, stir, then microwave another 30–60 seconds until it reaches 75°C (165°F) or is piping hot and shows no cold spots; if using an oven, bake at 160°C (325°F) for 5–8 minutes, stirring halfway. Let the flour cool completely before use; hot flour will melt the butter.

Step 2: Cream the butter and sugars

In a small bowl, beat 28 g (2 tbsp) softened unsalted butter with 30 g (2 tbsp) light brown sugar and 20 g (1 tbsp) granulated sugar for 30–60 seconds until pale and slightly fluffy. Scrape the sides and press any compacted sugar into the butter. Do not overbeat — you want aeration but not fluffiness like for cakes.

Step 3: Add liquid and flavor

Mix in 1/4 tsp (1.25 ml) vanilla extract, 1/8 tsp (0.5 g) fine sea salt, and 15 ml (1 tbsp) milk or cream until combined, about 10–15 seconds. The mixture should look glossy and slightly loose — this is your binder.

Step 4: Fold in the flour

Add the cooled, heat-treated flour to the butter mixture and fold with a spatula until just combined, about 10–20 seconds. Stop as soon as no streaks of dry flour remain to avoid drying the dough. The texture should be soft and scoopable, similar to dense ice cream.

Step 5: Add the chocolate and adjust

Fold in 30 g (1/4 cup) mini or chopped chocolate chips for 5–10 seconds. Taste and adjust: if the dough feels too dry, add 1–2 ml (1/4–1/2 tsp) milk at a time; if too loose, add a pinch more of heat-treated flour. Serve immediately with a spoon or chill for firmer scoops for 10–15 minutes.

Expert Tips & Pro Techniques

Common mistake: using raw, untreated flour. Always heat-treat flour to 75°C (165°F) or until steaming hot. This removes bacteria without changing texture.
If you prefer a richer mouthfeel, swap half the milk for cream. For a lighter bite, use whole milk only.
Make-ahead: store the dough in an airtight container for up to 4 days in the fridge. Spoon portions into little containers for quick single-serve grabs.
Professional technique adapted for home cooks: roughly chop high-quality chocolate instead of using minis. The irregular shards create luscious pockets of melted chocolate without extra sweetness.
To change texture, brown the butter briefly for a nutty depth — cool it completely before creaming with sugars.
Avoid overmixing when adding flour. Overworking will make the dough dry and crumbly.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Press a piece of plastic wrap directly onto the dough to stop a skin from forming.
Freezer: Dough freezes well for up to 2 months. Portion into tablespoon-sized balls on a tray, freeze until firm (1–2 hours), then transfer to a sealed freezer bag.
Thawing: Thaw in the fridge overnight or at room temperature for 20–30 minutes for scoopable texture.
Reheating: This dough is best eaten cold or at room temperature. If you like warm, microwave a 2-tbsp scoop on medium power for 8–10 seconds — do it in short bursts to avoid melting the chocolate completely.

Variations & Substitutions

Vegan / Dairy-Free: Use 28 g (2 tbsp) vegan butter and 15 ml (1 tbsp) almond or oat milk. Use dairy-free chocolate chips. Texture is nearly identical; flavor is slightly different.
Gluten-Free Version: Replace 60 g (1/2 cup) all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum. Baking time for heat-treating the blend stays the same.
Protein Boost: Fold in 1 tbsp (7 g) unflavored whey or plant protein powder and reduce flour by 1 tbsp (8 g) to compensate. The dough will be firmer; add 1–2 ml (1/4–1/2 tsp) milk if needed.
Brown-Butter Caramel Swirl: Brown the butter, cool, then use in place of the unsalted butter. Fold in 1 tbsp of caramel sauce and reduce milk by 1 tsp to keep texture stable.
Extra Chocolate: Replace minis with 30 g (1/4 cup) chopped dark chocolate and add 10 g (1 tbsp) cocoa nibs for crunch.

Serving Suggestions & Pairings

Scoop the dough over vanilla ice cream for an instant sundae. Pair with a shot of espresso.
Spread on graham crackers or toasted brioche for a playful dessert sandwich.
Serve alongside warm brownies or brownies a la mode; contrast is delightful. Try peppermint cookie bars for a holiday pairing.
For a lighter snack, spoon onto apple slices as a dip, or pair with a cold glass of milk. For classic cookie context, see our notes on classic chocolate chip cookies.

Nutrition information (per serving)
Serving size: about 1/2 cup — Servings: 1

Calories: 480 kcal
Total Fat: 26 g
Saturated Fat: 15 g
Cholesterol: 50 mg
Sodium: 180 mg
Total Carbohydrates: 56 g
Dietary Fiber: 2 g
Sugars: 36 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my dough turn out dry?
A: Dry dough usually means too much flour or overmixing. Add 1–2 ml (1/4–1/2 tsp) milk at a time until it reaches scoopable softness. Also check that the flour was measured by weight; small spooning errors can add up with such a small recipe.

Q: Can I make this without eggs?
A: Yes — this recipe is intentionally eggless. It uses heat-treated flour for safety and butter/milk to bind. If you want an egg-like richness, try a teaspoon of condensed milk (reduce other milk) or 1/2 tsp yogurt for tang.

Q: Can I double this recipe?
A: Yes, you can double or triple. When scaling, heat-treat flour in a thin layer on a baking sheet for the same time, stirring occasionally. Use a larger bowl and scale ingredients by weight for accuracy.

Q: Can I prepare this the night before?
A: Absolutely. The dough keeps in the fridge up to 4 days. Chilled dough will firm up; let it sit at room temperature for 10–15 minutes before serving if you prefer softer scoops.

Q: How long does this keep in the fridge?
A: Keep in an airtight container for up to 4 days. If you notice any off smell or change in texture, discard it. For longer storage, freeze portions for up to 2 months.

Q: Is heat-treated flour necessary?
A: Yes. Raw flour can contain bacteria. Heat-treating to 75°C (165°F) eliminates that risk while retaining the raw-batter taste.

Internal resources and inspiration

If you want more cookie ideas or full-size baking inspiration, check these pages: our guide to best chocolate chip cookies.
For a double-chocolate spin on small-batch cookie ideas, see double chocolate chip cookies.
Looking for a protein-enhanced edible dough variant? See our linked take: protein chocolate cookie dough.

Conclusion

If you want another single-serve recipe with a slightly different technique, try this tested Cookie Dough Recipe for 1 from Cooking With Karli for a quick comparison. For a step-by-step eggless option with different flavor tweaks, this Edible Cookie Dough for One guide at Savory Experiments is a helpful companion.