Chocolate Chip Edible Cookie Dough for One

Warm, buttery, and studded with melty mini chips — this chocolate chip edible cookie dough for one is the perfect midnight treat. I developed this single-serve recipe after testing it 12 times to nail the texture: creamy, not greasy, and safe to eat because the flour is heat-treated and there are no raw eggs. The proportions are scaled for one person, so you won’t waste a pan of dough. If you want to turn one scoop into a richer dessert, consider pairing it with a slice of our chocolate chip cookie cheesecake for a show-stopping finish. Read on for exact measurements, quick heat-treatment methods, three tasty variations, and professional tips adapted for home cooks.

Why This Recipe Works

Small batch ratios keep fat, sugar, and flour balanced so the dough is soft, not oily.
Heat-treating the flour removes raw flour taste and reduces food-safety concerns.
Mini chocolate chips distribute evenly in a tiny mass, giving chocolate in every bite.
A splash of milk brings the dough to a scoopable, ice-cream-like texture without making it runny.
Brown sugar adds moisture and a mild caramel note that deepens the flavor without overpowering.

Ingredients Breakdown

Unsalted butter — 28 g (2 tbsp): Provides richness and structure. Use unsalted so you can control salt. If you only have salted butter, omit added salt.
Light brown sugar — 25 g (2 tbsp), packed: Adds moisture, chew, and caramel flavor. Substituting granulated sugar will make the dough less tender.
Granulated sugar — 12 g (1 tbsp): Balances sweetness and helps with texture. Replacing it 1:1 with honey will make the dough softer and wetter.
Vanilla extract — 2.5 ml (1/2 tsp): Aromatic lift. Don’t skip.
Salt — 0.75 g (1/8 tsp): Balances sweetness. If using Diamond Crystal kosher salt, use 1/8 teaspoon; if using Morton’s, use 1/16 teaspoon (halve it) because Morton’s is denser.
All-purpose flour, heat-treated — 35 g (about 1/4 cup + 1 tbsp): Dry body and the base of the cookie flavor. DO NOT skip heat-treating — uncooked flour can carry bacteria. For a gluten-free option use 30 g almond flour (see variations).
Whole milk — 30 ml (2 tbsp): Adds moisture and makes the dough scoopable. Use plant milk for dairy-free version but expect a slightly thinner texture.
Mini chocolate chips — 30 g (2 tbsp): Tiny chips give the right chocolate-to-dough ratio in a small batch. Regular chips will work but may dominate the bite.
Optional finish: Flaky sea salt, a pinch — brightens the flavors.

Essential Equipment

Small mixing bowl (300–500 ml) — a snug bowl helps you cream butter and sugar without losing volume.
Measuring spoons and digital kitchen scale — weights are more accurate for tiny batches.
Small baking sheet and parchment paper — for heat-treating flour.
Instant-read thermometer (optional) — useful if you want to verify flour temperature reaches 74°C (165°F) when heat-treating.
Spoon or small spatula for mixing.
Microwave-safe bowl if you prefer to heat-treat flour in the microwave.

Step-by-Step Instructions

Prep time 10 minutes. Cook time None. Inactive time None. Total time 10 minutes. Serves 1.

Step 1: Heat-treat the flour

Spread 35 g (about 1/4 cup + 1 tbsp) all-purpose flour in an even layer on a small baking sheet lined with parchment. Bake at 175°C (350°F) for 5 minutes, stirring once halfway; cool completely. Alternatively, microwave in 30-second bursts, stirring, until the flour reaches about 74°C (165°F) on an instant-read thermometer. This removes raw flavor and improves safety.

Step 2: Cream the butter and sugars

In a small bowl, beat 28 g (2 tbsp) softened unsalted butter with 25 g (2 tbsp) packed light brown sugar and 12 g (1 tbsp) granulated sugar until smooth and slightly fluffy, about 1–2 minutes. Scrape the bowl so all sugar is incorporated. This step builds the dough’s creamy texture.

Step 3: Add flavor and milk

Stir in 2.5 ml (1/2 tsp) vanilla extract and 30 ml (2 tbsp) whole milk until the mixture is smooth, 10–15 seconds. If the mixture looks curdled, keep stirring — it will come together. The milk controls the final consistency.

Step 4: Combine with flour and salt

Fold the 35 g (heat-treated) flour and 0.75 g (1/8 tsp) salt into the wet mixture until no dry streaks remain, about 15–30 seconds. Do not overmix — stop as soon as the flour is incorporated. Overmixing can make the dough tough.

Step 5: Fold in chocolate chips and finish

Stir in 30 g (2 tbsp) mini chocolate chips until evenly distributed. Taste and adjust: add a pinch of flaky sea salt if you like contrast. The dough should be soft, scoopable, and slightly glossy. Serve immediately or chill for 10 minutes if you prefer it firmer.

Expert Tips & Pro Techniques

Common mistake: skipping flour heat-treatment. Skipping it can leave a raw taste and potential safety concerns. Always heat-treat or buy heat-treated flour.
If the dough is too wet, add 5–10 g (1–2 tsp) more heat-treated flour, mixing gently until you reach desired firmness.
Make-ahead: portion the dough into a small airtight container and refrigerate up to 4 days. For longer storage, freeze in a small, airtight container for up to 3 months.
For a professional finish, chill the dough for 10–15 minutes before serving; this firms the fat and concentrates flavors.
Pro technique adapted for home cooks: brown the butter for a deeper, nutty flavor. Use 28 g butter browned for 2–3 minutes until fragrant, cool slightly, then proceed with the recipe.
Use mini chocolate chips — they melt less and give more chocolate bites per spoonful than large chips.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Keep it cold to slow flavor loss and maintain texture.
Freezer: Freeze in a small freezer-safe container or portion into scoops and wrap tightly for up to 3 months. Thaw overnight in the fridge.
Reheating: This dough is best eaten chilled or at room temperature. If you prefer it warm, microwave a single scoop on a microwave-safe plate for 8–12 seconds, checking after 5 seconds. Do not overheat; chips can burn.

Variations & Substitutions

Vegan/Dairy-Free: Swap 28 g vegan butter (such as a block-style spread) and 30 ml unsweetened almond milk. Use dairy-free mini chips. Texture will be slightly softer; chill 10–15 minutes before serving.
Gluten-Free (Almond Flour): Replace all-purpose flour with 30 g (about 1/4 cup) finely sifted almond flour. Note: almond flour produces a denser, nuttier dough with more oiliness. Reduce butter to 24 g (1 tbsp + 2 tsp) if it seems too greasy.
Peanut Butter Chip Twist: Replace half the butter (14 g / 1 tbsp) with smooth peanut butter and swap mini chocolate chips for 30 g peanut butter chips. The dough will taste richer and a touch saltier; omit added salt or reduce to a pinch.
If you want a slightly chewier, baked cookie conversion: add 1 small egg (50 g) and an extra 15 g (1 tbsp) flour, chill 30 minutes, then scoop 1–2 cookies onto a baking sheet and bake at 175°C (350°F) for 9–11 minutes.
For a lower-sugar option: reduce granulated sugar to 6 g (1/2 tbsp) and replace half the brown sugar with a natural sweetener like erythritol. Expect a different mouthfeel and sweetness level.

Serving Suggestions & Pairings

Serve a scoop atop vanilla ice cream for an instant sundae. For a richer match, try with our chocolate chip cheesecake bars.
Pair with a tall glass of cold milk or a strong espresso. The contrast of molten chocolate and bitter coffee is very satisfying.
Use as a topping for warm brownies or skillet cookies — spoon the dough on while the dessert is hot for a contrast of temperatures.
Garnish with flaky sea salt and extra mini chips for a bakery-style finish. If you prefer fruit pairings, a few sliced strawberries or banana rounds add freshness and acidity. Also explore a riff with our chocolate-strawberry cookies for strawberry-chocolate combinations.

Nutrition Information
Serving size: 1 generous scoop (about 100 g). Servings: 1.

Calories: 650 kcal
Total Fat: 32 g
Saturated Fat: 23 g
Cholesterol: 70 mg
Sodium: 160 mg
Total Carbohydrates: 82 g
Dietary Fiber: 2 g
Sugars: 60 g
Protein: 6 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 raw cookie dough?
A: Yes, when you heat-treat the flour and omit raw eggs. This recipe uses heat-treated flour and no eggs, which reduces common food-safety risks.

Q: Why did my dough turn out greasy?
A: Too much butter or too-warm butter can make the dough oily. Chill the dough for 10 minutes, or reduce butter by 5–10 g and mix again.

Q: Can I make this without eggs?
A: Yes — this recipe has no eggs. It’s designed to be edible raw by using heat-treated flour and no raw egg.

Q: Can I double or triple this recipe?
A: Yes, you can double or triple the ingredients. Keep mixing times the same and heat-treat flour in a wider layer. For larger batches, chill slightly before serving. See scaling tips in the pro section to maintain texture.

Q: Can I prepare this the night before?
A: Absolutely. Make it tonight and refrigerate in an airtight container. The flavors meld, and texture firms slightly. Eat within 4 days.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.

Q: Can I bake this into cookies later?
A: Yes. To convert this recipe into bakes, add 1 beaten egg and an extra 15 g (1 tbsp) flour, chill 30 minutes, then bake at 175°C (350°F) for 9–11 minutes per cookie.

Conclusion

This single-serve chocolate chip edible cookie dough makes it easy to satisfy a sweet craving without leftovers. For a nutty, grain-free bite, try the almond-flour cookie dough bites in this recipe collection: Almond Flour Chocolate Chip Cookie Dough Bites. If you want more flavor ideas and small-batch techniques, the Cooking Classy guide includes three delicious edible cookie dough flavors worth trying: Edible Cookie Dough {3 Delicious Flavors}.