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90% would make again

Tasty 101 Edible Cookie Dough

We took Tasty’s famous chocolate chip cookie recipe and turned it into edible dough that’s just as delicious as the original.

Tasty Team

15 minutes

15 minutes


for 8 cups

  • 3 cups all purpose flour (375 g)
  • 3 sticks unsalted butter
  • water, as needed
  • ¾ cup granulated sugar (150 g)
  • 1 ½ cups dark brown sugar (330 g)
  • 1 ½ teaspoons espresso powder
  • 1 tablespoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 tablespoons milk
  • 1 cup semisweet chocolate chip (175 g)
  • 7 oz dark chocolate (200 g), chopped

Nutrition Info

    Calories 558
    Fat 19g
    Carbs 95g
    Fiber 4g
    Sugar 48g
    Protein 8g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
  3. Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
  4. Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
  5. In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
  6. Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
  7. Fold in the chocolate chips and chopped chocolate until incorporated.
  8. Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
  9. Enjoy!

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