Your favorite chocolate chip cookie dough made safe to eat! Dunk or drizzle these Chocolate Chip Cookie Dough Squares in melted chocolate for the ultimate snack. And go ahead and eat as much as you’d like. These squares are irresistible!
Chocolate Chip Cookie Dough Squares
Are you a big fan of eating cookie dough by the spoonful? Yeah, me, too. Give me a classic chocolate chip cookie dough any day and I will be sneaking bites until it’s gone. These Chocolate Chip Cookie Dough Squares are the ultimate cookie dough snack. I’m talking straight up dough (following my fave one bowl recipe) enveloped, or drizzled, in luscious dark chocolate. They’re made with classic ingredients, so the taste is just like the cookie dough we all grew up with. Sugary, buttery, and filled with chocolate!
To make this cookie dough safe to eat, you’ll replace the egg with unsweetened applesauce (an idea I got after eating my way through three tubs of EatPastry dough – it’s fine, I blame Costco) and use heat-treated flour. Yeah, that means this dough is very conveniently vegan! But don’t fret, if you’re not dairy-free or vegan, regular butter will work just as well in this recipe – just be sure to refrigerate your leftover squares!
What is Heat-Treated Flour?
I have to admit, the idea of treating my flour prior to scarfing down spoonfuls of dough is pretty new to me. Since edible cookie dough became all the rage a few years ago, I saw more bloggers talking about heat-treating flour. Because raw flour can contain harmful bacteria, it’s always recommended that the flour is heated to a specific temperature to kill any bacteria that could make us sick before consuming it. Yes, technically, we could get sick from eating classic cookie dough, even when there are no eggs involved! But don’t fret, heat-treating flour is simple, and you can even buy your flour already heat-treated!
Here’s how to do it (thanks to Kristen Tomlan):
Add 2 cups (a bit extra just in case it clumps) of flour to a microwave-safe bowl. Heat the flour in 30 second intervals, stirring and checking the temperature in several spots (with an instant-read thermometer) each time. Once the flour reaches 165°F throughout, remove it from the microwave. Allow the flour to cool completely before fluffing it up and measuring 1 3/4 cup for this recipe.
Preheat your oven to 300°F and spread 2 cups (a bit extra just in case it clumps) of flour onto a baking sheet. Use an instant-read thermometer to test the temperature in several places every two minutes. Once the flour reaches 165°F throughout, remove it from the oven. Allow the flour to cool completely before fluffing up and measuring 1 3/4 cup for this recipe.
More Chocolate Chip Cookie Recipes
Chocolate Chip Cookie Dough
- 1/2 cup plant-based butter, softened (or regular butter)
- 1/2 cup (112 grams) brown sugar, packed
- 1/4 cup (55 grams) regular cane sugar (white or unrefined)
- 1/4 cup (61 grams) unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups (240 grams) unbleached all-purpose flour
- 1 cup (165 grams) chocolate chips (vegan/dairy-free or regular)
- Up to 3 cups (495 grams) of chocolate chips (see Note 1)
Heat Treat the Flour
- Heat-treat your flour either by microwaving or oven-baking 2 cups of flour until the temperature of the flour reaches 165°F. Fluff up the flour and allow to cool completely - around 30 minutes. Discard any clumps before measuring out 1 3/4 cup or 240 grams.
Make the Cookie Dough
- In a large bowl, beat together the butter and sugars. Beat in the applesauce and vanilla extract. Beat in the salt.
- Add the flour (be sure to use the scoop & level method - see Note 2 - or a kitchen scale) and gently mix until nearly combined. Stir in the chocolate chips.
- Line an 8x8" baking dish/pan with two parchment paper strips that criss-cross in the bottom. Add the cookie dough and evenly press it into the dish using your fingers, spoon, or measuring cup. Chill in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and use the parchment paper to pull the whole thing up and out of the pan and onto a cutting board. Slowly cut 25 even squares, 5 across and 5 down. Chill the squares in the freezer for another 20 minutes.
Add the Chocolate Coating and/or Drizzle
- Once the dough squares have chilled, add the chocolate chips to a microwave-safe bowl. Microwave in 15 second intervals, stirring between each one, until all the chocolate is melted.
- Remove cookie dough squares from the freezer. Prepare a space with parchment paper. Dip each square in the melted chocolate, totally covering it. Use a fork to gently scoop it up, shaking off the excess chocolate. Place each square onto the parchment paper. Alternatively, add the melted chocolate to a piping bag or ziploc bag and drizzle it onto the cookie dough squares.
- Allow the chocolate to set. You can speed this process up by placing the squares back into the freezer. If you've dipped the squares, feel free to cut off any excess chocolate to clean up the squares.
- Store cookie dough squares in an airtight container in the refrigerator.
- The amount of chocolate chips you need depends on whether you want to coat the cookie dough squares or drizzle chocolate on them. To coat, use 3 cups of chocolate chips. To drizzle, use 1/2-1 cup chocolate chips. For half and half (like I did) melt 1 1/2 cups of chips.
- To properly measure the flour without a kitchen scale, fluff up the flour with a spoon and then spoon it into a measuring cup. Level it off with a straight-edge knife.