Pin it Standing in my kitchen last Tuesday with a spoon halfway to my mouth, I realized Id been hovering over the mixing bowl for three minutes straight. The Greek yogurt experiment had actually worked—a creamy, tangy twist on the cookie dough I used to sneak raw from my mothers mixing bowl. Something about the yogurt cutting through all that butter makes it feel almost virtuous, though the chocolate chips certainly dont hurt.
My roommate walked in while I was heat-treating flour on a baking sheet, looking entirely confused by the spread of white powder. After I explained the safety part, she hovered around the oven until it cooled, then we both stood there eating warm flour by the spoonful and laughing at how ridiculous we must have looked. Sometimes the best memories happen in the most unexpected kitchen moments.
Ingredients
- Unsalted butter: Room temperature butter is non-negotiable here—it creams into the sugars properly and creates that fluffy base we want
- Plain full-fat Greek yogurt: This adds tang and moisture while cutting the richness, and full-fat delivers the best texture
- Granulated sugar and brown sugar: The combination gives you crisp sweetness from the white sugar and deep caramel notes from the brown
- Pure vanilla extract: Dont skimp here—real vanilla makes all the difference in something so simple
- All-purpose flour: Heat-treating is essential for safe raw consumption, and it creates that classic cookie dough texture we all crave
- Fine sea salt: A pinch balances the sweetness and makes all the flavors pop
- Mini semisweet chocolate chips: Mini chips distribute more evenly throughout each bite, so every spoonful has chocolate
Instructions
- Heat-treat the flour:
- Spread it on a baking sheet at 350°F for 5 minutes, then let it cool completely—this kills any bacteria and makes it safe to eat raw
- Cream the butter and sugars:
- Beat them together for 2 to 3 minutes until the mixture turns pale and fluffy, incorporating air for that light texture
- Add the yogurt and vanilla:
- Mix on low speed until fully combined and smooth, scraping down the bowl to make sure everything gets incorporated
- Combine the dry ingredients:
- Whisk the treated flour with salt, then gradually mix it into the wet ingredients on low speed just until no flour streaks remain
- Fold in the chocolate chips:
- Use a spatula to gently fold them in by hand until evenly distributed throughout the dough
- Chill the dough:
- Cover it and refrigerate for at least 30 minutes to let the flavors meld and the texture firm up
- Scoop and serve:
- Scoop tablespoons directly into bowls or store it in the fridge for up to 5 days
Pin it Last month I made a double batch for my sisters baby shower, arranged it in a pretty bowl with tiny spoons, and watched it disappear in twenty minutes. Three people asked for the recipe, and now it shows up at every family gathering—the bowl always empty by the end.
Flour Safety Matters
I learned about heat-treating flour the hard way after getting sick from raw dough years ago. The microwave method works in a pinch—heat one cup at a time for 1 minute, stir and check the temperature until it hits 165°F, then let it cool before using. Its worth the extra step for peace of mind.
Make It Your Own
Sometimes I swap half the flour for oat flour to add nutty undertones, or fold in chopped toasted pecans when Im feeling fancy. My cousin mixes in sprinkles for birthday cookie dough, and my brother swears by adding a pinch of cinnamon.
Storage Secrets
This dough keeps beautifully in the fridge for up to 5 days, and honestly, the flavors get better after a day or two. Individual portions freeze well for up to a month—just thaw them in the fridge overnight.
- Press plastic wrap directly onto the dough surface to prevent it from drying out
- Use a cookie scoop for uniform portions that look elegant in serving bowls
- Let frozen portions thaw completely before serving for the creamiest texture
Pin it Theres something deeply satisfying about standing at the open fridge with a spoon, eating cookie dough without a single guilty thought. Life is better with safe, edible cookie dough in it.
Recipe FAQs
- → Is this cookie dough safe to consume raw?
Absolutely! This dough is specifically designed for raw enjoyment. It's made without eggs, and the flour is heat-treated before use, eliminating any potential bacteria. This ensures a safe and delicious treat straight from the bowl.
- → How should I store this cookie dough, and for how long?
Once prepared, cover the dough or transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. For longer storage, you can freeze individual portions in a sealed bag for up to 1 month. Thaw in the fridge before serving.
- → Can I customize the add-ins besides chocolate chips?
Certainly! This dough is very versatile. Feel free to stir in other delicious additions like chopped nuts, colorful sprinkles, or various dried fruits such as cranberries or raisins. Just ensure they are small enough for an even distribution.
- → What is the purpose of heat-treating the flour?
Heat-treating the flour is a crucial step for safety when consuming dough raw. It kills any potential harmful bacteria that can sometimes be present in raw flour, making the dough safe and enjoyable without baking.
- → Can this dough be baked into actual cookies?
While delicious raw, this particular formulation is not intended for baking. It lacks leavening agents like baking soda or powder, which are essential for cookies to rise and achieve a traditional baked texture. It's best enjoyed as an edible dough.