Introduction
There are few cravings as powerful as raw cookie dough. For decades, the irresistible urge to sneak a spoonful was tempered by safety warnings about raw eggs and flour. Fortunately, this recipe for Chocolate Chip Cookie Dough Bites throws caution (and the oven) to the wind! These delightful, bite-sized morsels are completely egg-free and use heat-treated flour, making them 100% safe to consume. They require minimal effort, no baking, and deliver that quintessential nostalgic flavor in a convenient, poppable format. They are perfect for satisfying a late-night sweet tooth or serving as a quick, crowd-pleasing dessert.
Ingredients
- 1 cup (120g) All-Purpose Flour (heat-treated)
- ½ cup (113g) Unsalted Butter, softened
- ¼ cup (50g) Granulated Sugar
- ½ cup (110g) Packed Light Brown Sugar
- 2 tablespoons Milk (dairy or non-dairy)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ cup (85g) Mini Chocolate Chips (or standard size)
Step-by-step Preparation
Step 1: Treat the Flour (Crucial Safety Step)
Raw flour can contain bacteria, so it must be pasteurized. Spread the flour evenly on a microwave-safe plate or baking sheet. If microwaving, heat on high for 90 seconds, stirring halfway through, until the temperature reaches 165°F (74°C). Alternatively, bake the flour on a sheet pan in an oven preheated to 300°F (150°C) for 5 minutes. Allow the treated flour to cool completely before proceeding.
Step 2: Cream the Butter and Sugars
In a medium bowl, use an electric mixer (or stand mixer fitted with the paddle attachment) to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2–3 minutes. Ensure there are no lumps of butter remaining.
Step 3: Add Wet Ingredients and Salt
Mix in the vanilla extract, milk, and salt until just combined. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Incorporate the Flour
Slowly add the cooled, heat-treated flour to the wet mixture. Mix on low speed until a uniform dough forms. Be careful not to over-mix, as this can make the dough tough. The dough should be thick and slightly sticky.
Step 5: Fold and Shape
Gently fold in the chocolate chips using a spatula. If the dough is too soft to handle, chill it in the refrigerator for 15–20 minutes. Once chilled, scoop the dough using a small spoon or cookie scoop (about 1 tablespoon per bite) and roll into smooth, compact balls. Place the finished bites on a parchment-lined tray.
Nutritional Information
This recipe yields approximately 20–25 bites. As an indulgent dessert, these bites are calorically dense. Each bite is estimated to contain approximately 80–100 calories, primarily derived from carbohydrates (sugars) and fats. While they are a good source of quick energy and satisfy sweet cravings, moderation is key. They are naturally egg-free, making them safe for those avoiding raw eggs.
Storage
Store the finished Chocolate Chip Cookie Dough Bites in an airtight container. They should be kept refrigerated to maintain their texture and freshness. They will last for up to 1–2 weeks in the refrigerator. For long-term storage, the bites freeze beautifully; place them in a single layer in a freezer-safe bag or container and freeze for up to 3 months. Thaw them overnight in the refrigerator or enjoy them straight out of the freezer for a firmer texture.
Conclusion
These cookie dough bites are the ultimate customizable treat. For variation, try dipping the finished balls in melted dark chocolate and letting them set, or swap the chocolate chips for peanut butter chips, sprinkles, or chopped nuts. They also serve as a fabulous topping for vanilla ice cream or milkshakes. Enjoy the pure, guilt-free pleasure of raw cookie dough!