Viral Scoopable Cookie Dough (15 Minutes)
Warm, gooey scoopable chocolate chip cookie dough made egg-free with heat-treated flour, ready to scoop straight from the bowl.
Method
- Spread the flour on a microwave-safe plate and microwave in 30-second bursts, stirring between each, for 1 to 2 minutes in total to heat-treat it, then leave it to cool for 3 minutes.
- Whisk the melted butter, brown sugar and granulated sugar in a bowl until smooth, then whisk in the milk, vanilla and salt.
- Fold in the cooled flour until just combined, then fold in the chocolate chips.
- Leave the dough for 2 minutes so it firms slightly, then scoop into bowls.
- Serve warm with vanilla ice cream or whipped cream, if using.
Microwave times are for a 1,000 W microwave, the usual US size. In an 800 W microwave (common in the UK and Europe) add about a quarter more time; at 1,200 W check a little early.
Warm, gooey scoopable chocolate chip cookie dough made egg-free with heat-treated flour, ready to scoop straight from the bowl.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 2 g
- Sugar
- 32 g
- Sodium
- 180 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Heat-treating the flour and leaving out the egg is what makes this dough safe to eat unbaked. Letting the flour cool before mixing keeps the chocolate chips from melting into the dough.
Substitutions
- Whole milk — any milk or oat milk
- Chocolate chips — chopped chocolate, white chocolate chips, or mini chocolate chips
- Unsalted butter — salted butter, omitting the added salt
Serving suggestions
Serve scooped into small bowls with vanilla ice cream, or spooned over ice cream as a warm topping.
Storage
Airtight container in the fridge for up to 5 days; bring to room temperature for 15 minutes before scooping.
Reheating
Warm a portion in the microwave for 10 to 15 seconds for a soft, scoopable texture.
Equipment
- Microwave-safe plate
- Mixing bowl
- Whisk
- Spatula
- Ice cream scoop
Variations
- Peanut butter: swirl in 2 tablespoons peanut butter with the milk
- Salted caramel: drizzle with caramel sauce and add a pinch of flaky salt on top
Why it works
Melted butter and brown sugar give the dough its soft, scoopable body without any baking, while heat-treated flour removes the raw-flour risk. A short rest lets the flour hydrate, so the dough thickens without turning dry.
Frequently asked questions
Is scoopable cookie dough safe to eat raw?
Yes, when made this way. The flour is heat-treated and there is no egg, which are the two usual concerns with raw dough.
Why is my cookie dough too runny?
The butter was too hot or the flour was still warm. Let both cool slightly and rest the dough for 2 minutes before scooping.
Tags
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