Single-Serve Chocolate Chip Edible Dough

The first bite is pure nostalgia: sweet, buttery, and studded with chocolate. This single-serve chocolate chip edible dough is made to be eaten straight from the bowl — no oven needed. I developed this recipe while testing small-batch desserts for late-night shifts, and I refined the balance of sweetness and texture after testing it 12 times with different sugars and chocolate types. It’s safe to eat because the flour is heat-treated and the egg is omitted. If you love the idea of cookie dough but only want one portion, this is the fastest, most reliable version I’ve found. Read on for exact measurements, step-by-step photos, and tips to make it perfect every time.

Why This Recipe Works

Using heat-treated flour removes the risk from raw flour while keeping the nutty, toasty flavor you expect from baked dough.
A mix of brown and granulated sugar balances caramel notes and tenderness for a chewy, not gritty, texture.
A small amount of milk binds the dough to a scoopable consistency without making it sticky or runny.
Salt and vanilla lift sweetness and make the chocolate pop on the palate.
A short chill firms the dough enough to slice or scoop, while keeping it soft enough to eat immediately.

Ingredients Breakdown

All-purpose flour — 30 g (1/4 cup). Role: structure and bulk. Substitution: heat-treated 1:1 gluten-free flour for GF. Impact: texture will be slightly crumblier.
Unsalted butter — 28 g (2 tbsp). Role: richness and mouthfeel. Use room temperature for easy mixing. Substitution: coconut oil, same weight; flavor will be slightly tropical.
Brown sugar — 20 g (2 tbsp, packed). Role: moisture and caramel notes. Substitution: coconut sugar, same weight; flavor is earthier.
Granulated sugar — 10 g (1 tbsp). Role: light sweetness and slight crispness on edges.
Milk or cream — 15–30 ml (1–2 tbsp). Role: binds dough to scoopable texture. Use whole milk for richness, or plant milk for dairy-free.
Vanilla extract — 1/4 tsp (1.2 ml). Role: flavor amplifier.
Salt — 1/8 tsp (pinch). Role: balances sweetness. If using Diamond Crystal kosher salt, use a pinch; if using Morton, use half the volume.
Mini chocolate chips — 30 g (1/4 cup). Role: chocolate pockets. Use high-quality bittersweet chips for less cloying sweetness.

Essential Equipment

Small mixing bowl (roughly 12–16 oz/350–475 ml). Prevents overspread and makes stirring easy.
Kitchen scale (recommended). Weights give the best consistency.
Measuring spoons and cups for convenience.
Microwave-safe bowl or small saucepan for melting butter.
Spoon or small silicone spatula for mixing.
Small plate or ramekin to chill the dough if you want it firmer.
If you don’t have a scale, use the provided volume measures but expect minor texture differences.

Step-by-Step Instructions

Prep time: 5 minutes. Cook time: none. Inactive time: 10 minutes (chill optional). Total time: 15 minutes. Servings: 1 single portion.

Step 1: Heat-treat the flour (safety step)

Place 30 g (1/4 cup) all-purpose flour in a microwave-safe bowl and microwave on high for 45–60 seconds, stirring every 20 seconds, until warm and slightly toasted. Or spread flour on a baking sheet and bake at 120°C (250°F) for 5–7 minutes. Cool to room temperature before using. This kills potential bacteria; do not skip.

Step 2: Melt the butter

Melt 28 g (2 tbsp) unsalted butter in a microwave-safe bowl for 15–20 seconds, or melt gently in a small saucepan over low heat. Let it cool for 30 seconds; the butter should be warm, not hot. This takes about 1 minute total.

Step 3: Combine sugars and butter

In the mixing bowl, stir 20 g (2 tbsp packed) brown sugar and 10 g (1 tbsp) granulated sugar into the warm butter until smooth, about 30 seconds. Mixture should look glossy and slightly thick.

Step 4: Add milk, vanilla, and salt

Whisk in 15–30 ml (1–2 tbsp) milk, 1/4 tsp (1.2 ml) vanilla extract, and a pinch (1/8 tsp) salt. Start with 1 tbsp milk and add the second tablespoon only if the dough feels dry. Mix for 15 seconds until even.

Step 5: Fold in the flour

Add the cooled, heat-treated 30 g (1/4 cup) flour and stir until just combined, about 20–30 seconds. Do not overmix — stop as soon as no dry flour is visible. The dough should be soft and slightly sticky.

Step 6: Stir in chocolate chips and chill

Fold in 30 g (1/4 cup) mini chocolate chips. Press the dough into a small ramekin or bowl and chill in the refrigerator for 8–10 minutes if you want a firmer bite; eating immediately gives a softer, creamier texture.

Expert Tips & Pro Techniques

Common mistake: skipping the flour heat-treatment. Raw flour can carry bacteria. Heat it gently and let it cool fully before adding to the butter mixture.
Texture control: if your dough feels gritty, let it rest 5 minutes — sugar will hydrate and the texture smooths out.
Make-ahead: store the dough chilled for up to 3 days in an airtight container. Portion into a small silicone mold and freeze for 30 minutes to get a scoopable, ice-cream–like bite.
Professional trick adapted for home cooks: use mini chips instead of full-size to get more chocolate pockets per spoonful and better distribution in a small batch.
Avoid over-salting: a pinch is enough; excess salt quickly makes small batches taste unbalanced.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep it cold to maintain texture.
Freezer: Dough freezes well. Press into a 2 tbsp portion on a parchment-lined tray and freeze for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 20–30 minutes.
Reheating: This is a no-bake treat — no oven reheating is needed. If you prefer a warm bite, microwave a chilled portion for 8–10 seconds. Avoid long microwaving, which will melt the chocolate and change texture.

Variations & Substitutions

Gluten-Free Version: Replace 30 g (1/4 cup) all-purpose flour with 30 g (1/4 cup) 1:1 gluten-free flour. Add 1/8 tsp xanthan gum if your blend lacks it. Texture will be slightly drier; add 1–2 ml extra milk if needed.
Vegan Version: Use 28 g (2 tbsp) melted coconut oil instead of butter and 15–30 ml (1–2 tbsp) almond or oat milk. Use dairy-free chocolate chips. Flavor will be a touch coconut-forward.
Peanut Butter Cookie Dough: Replace half the butter with 15 g (1 tbsp) creamy peanut butter. Reduce added milk to 10 ml (2 tsp) as peanut butter adds moisture. Fold in chopped peanuts if desired.
Brown-Butter Boost: Brown the butter for 2–3 minutes until nutty, cool slightly, then use as directed for a deeper, toasted flavor.
Lower Sugar: Reduce granulated sugar to 5 g (1/2 tbsp) and brown sugar to 15 g (1 tbsp + 1 tsp). Sweetness drops noticeably; balance with a pinch more salt.

Serving Suggestions & Pairings

Scoop a spoonful onto warm vanilla ice cream for instant cookie-dough à la mode. Try it with our chocolate chip pumpkin bread for a fall-themed plate.
Serve with a small glass of cold milk or a hot espresso to cut richness.
Turn it into a quick parfait by layering dough with whipped cream and crushed cookies.
Use leftover dough as a filling for a molten cookie sandwich with two thin cookies on either side — great with our chocolate chip bundt cake for brunch contrast.

Nutrition Information

Per serving (Serving size: entire single-serve recipe; Servings: 1)

Calories: 420 kcal
Total Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 55 mg
Sodium: 150 mg
Total Carbohydrates: 48 g
Dietary Fiber: 2 g
Sugars: 30 g
Protein: 4 g

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

Frequently Asked Questions

Q: Is it safe to eat cookie dough raw?
A: Yes, if you heat-treat the flour and skip raw eggs. This recipe uses heat-treated flour and no egg, so it is safe to eat as written.

Q: Why did my dough taste grainy?
A: Graininess usually comes from undissolved sugar or under-hydrated flour. Let the dough rest 5 minutes so sugars soften and the flour hydrates. If still grainy, reduce granulated sugar slightly.

Q: Can I make this without butter?
A: Yes. Use 28 g (2 tbsp) coconut oil or vegan butter, same weight. Expect a slightly different mouthfeel and flavor.

Q: Can I double or triple this recipe?
A: You can scale it, but the texture changes with larger batches. For 2–3 servings, mix in a medium bowl and adjust milk 15 ml (1 tbsp) per extra portion. For larger scaling, consider making a 3x batch rather than multiplying beyond that.

Q: Can I prepare this the night before?
A: Yes. Store it chilled in an airtight container for up to 3 days. Bring to room temperature for 10–15 minutes before eating for a softer texture.

Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container. For longer storage, freeze portions for up to 2 months.

Q: My dough is too sticky. What now?
A: Add 5–10 g (1–2 tsp) extra heat-treated flour and chill 10 minutes. If it becomes too dry, add a few drops of milk.

Additional Uses & Inspiration

Fold a spoonful into pancake batter just before cooking for chocolate chip pockets.
Press into the bottom of a small tart shell and top with fruit for a no-bake dessert.
Mix with crushed pretzels for a sweet-salty snack cluster.

Internal Recipes and Inspiration

For a warm, chocolatey dessert that uses cookie dough flavor, see this chocolate chip bread pudding idea at chocolate chip bread pudding.
If you love small-batch baking, this dough pairs well with slices from our chocolate chip bundt cake for a layered dessert.
Holiday bakers can adapt the dough flavor for festive cookies; try techniques from chocolate chip Christmas cookies.
The cookie-dough spoonful also complements a slice of our classic chocolate chip cookies — best ever for texture contrast.

Conclusion

If you want more single-serve inspiration or alternate small-batch methods, check this helpful single-serve cookie dough write-up at Cookie Dough Recipe for 1 – Cooking With Karli. For a slightly different take and more no-bake ideas, see the Single Serving Chocolate Chip Cookie Dough guide at Single Serving Chocolate Chip Cookie Dough Recipe.

Enjoy your bowl. Small treats like this are meant to be fast, safe, and exactly the right size for one.