This edible Chocolate Chip Cookie Dough is made without eggs so you can eat it by the spoonful. Awesome all by itself, served in a sugar cone or even made into a no bake cheesecake.
In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer.
Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients.
Add the mini chocolate chips and stir them into the cookie dough.
Store in the refrigerator for up to 4 days. Freeze for up to 2 months. Serve by the spoonful, in a sugar cone or in your favorite recipe.
*Flour is a raw ingredient and can contain bacteria. To help with that you can microwave or bake the flour to reduce the risk.
Microwave: Microwave the 1 cup of flour in a large bowl for 1 minute and 15 seconds, stirring after every 15 second interval. Cool for 5 minutes before adding to the Edible Cookie Dough.
Oven: Preheat oven to 350 degrees and spread your 1 cup of flour out onto a cookie sheet. Cook for 4-5 minutes, stirring every minute. Cool for at least 5 minutes before adding to the Edible Cookie Dough.