Chocolate-Covered Cookie Dough Bites

Chocolate Covered Cookie Dough Bites are perfect for those who can’t resist taking a taste here and there when making chocolate chip cookies but are concerned about eating raw cookie dough.

Fear no more! Unlike regular cookie dough, these chocolate chip cookie dough bites contain no raw eggs and use heat-treated flour. Therefore, they are totally safe to eat. With an added bonus of dark chocolate coating, these edible cookie dough bites will satisfy your every craving.

Jump to:

• Inspiration for Chocolate-Covered Cookie Dough Bites
• Ingredients – Here’s What You’ll Need
• Making Raw Flour Safe to Eat
• Making the Edible Chocolate Chip Cookie Dough
• Making the Chocolate-Covered Cookie Dough Bites
• Recipe Tips and Tricks
• Recipe

Inspiration for Chocolate-Covered Cookie Dough Bites

I want to say that I dreamed up these tasty treats all by myself, but I actually relied on two totally different inspirations.

First, Ben & Jerry’s shared its Edible Cookie Dough recipe online. The two things in Ben & Jerry’s recipe that made the cookie dough totally safe to eat are (1) no raw eggs and (2) heat-treated flour to kill any bacteria in the raw flour. The heat treatment of the flour takes about 1 minute in your microwave!

When I first read about the Ben & Jerry’s recipe, I really wasn’t much interested. After all, making edible cookie dough wasn’t very high on my list of priorities. That is until I read an article about Nestlé Toll House selling Chocolate-Covered Cookie Dough Bites.

That’s when the light bulb went off – to take eggless chocolate chip cookie dough balls and cover them in chocolate. Guess what? It worked like a charm!

Ingredients – Here’s What You’ll Need

These cookie dough truffles use simple ingredients similar to chocolate chip cookies. What makes this cookie recipe different are (1) no eggs, (2) only light brown sugar, and (3) heavy cream.

• The Dry Ingredients: I used all-purpose flour, heated to kill any bacteria, and Kosher salt for the dry ingredients. The heating of the flour is discussed below.

• The Sugar: Regular chocolate chip cookie dough typically contains white and brown sugar. In this recipe, I only used light brown sugar.

• Chocolate Chips: I like to use mini chocolate chips in this recipe. The reason is that they’re somewhat easier to eat than regular-size chocolate chips.

• Toasted Pecans: I never make chocolate chip cookies without including toasted pecans. This recipe was no exception.

• The Fats: I used unsalted butter and heavy cream in this recipe. The heavy cream helped to bind the ingredients in the absence of eggs.

• The Flavorings: I added vanilla extract to enhance the flavor.

• The Coating: I used Ghiradelli dark chocolate melting wafers to coat these little cookie dough bites.

Making Raw Flour Safe to Eat

Did you know that raw flour is potentially unsafe to eat? I never really thought about it. However, according to the Centers for Disease Control, raw flour hasn’t been treated to kill bacteria like E. coli. The heat from cooking is needed to kill the harmful bacteria.

Since the cookie dough in these little cookie dough bites is not cooked, it’s a good idea to heat the flour to a high enough temperature to kill any bacteria. 

The solution – heat the flour in the microwave until it reaches 165°F. This took about a minute in my microwave!

Making the Edible Chocolate Chip Cookie Dough

If you’ve ever made chocolate chip cookies, you should have no problem at all making the edible chocolate chip cookie dough.

1. First, using my electric mixer, I beat the butter and brown sugar together in a medium bowl until they were light and fluffy (Photo 1). This took about two minutes.

2. Next, I added the salt, cream, and vanilla extract and continued beating the mixture on high until it was smooth and creamy (Photo 2). This took about 1 minute.

3. After that, I added the flour and beat the mixture on low until the flour was incorporated (Photo 3). This took about 30 seconds.

4. Finally, I added the mini-chocolate chips and pecans. I stirred the mixture with a wooden spoon until everything was nicely incorporated (Photo 4).

Making the Chocolate-Covered Cookie Dough Bites

Once the edible cookie dough was ready, I started the process of forming it into small cookie dough balls that were approximately 1 inch in diameter.

I used my smallest ice cream scoop (#100 – about 2 teaspoons) to measure out the dough. Then, I rolled the dough between the palms of my hands to form the smooth balls.

Being the foodie geek that I am, I weighed each cookie dough ball to ensure they were equal. Each one weighed 11 grams!

I placed the cookie dough balls on a parchment-lined cookie sheet and placed them in the freezer for about 30 minutes to firm them up.

After 30 minutes in the freezer, the cookie dough balls were firm enough to dip into the chocolate. They were also quite tasty at this point!

The actual cookie dough balls were an easy snack to make. Dipping them in chocolate, however, was somewhat tedious.

I melted the chocolate melting wafers in the microwave on 50% power, stirring every 30 seconds. I thought the chocolate mixture was too thick, so I added about 1 teaspoon of vegetable oil to thin it out.

Using a toothpick, I dipped each cookie dough ball into the chocolate (Photo 5). I let the excess chocolate drip off and placed them on a piece of parchment paper.

I didn’t worry about making sure that the balls were completely covered. The reason was that I dabbed the top of the dipped ball with chocolate from the next ball that I dipped (Photo 6). This worked perfectly to cover the tops of the cookie dough balls.

I allowed the chocolate to harden and stored the Chocolate-Covered Cookie Dough Bites in an airtight container in the refrigerator. It really wasn’t necessary to store them in the refrigerator because of the ingredients. Rather, they were too soft when left at room temperature, at least for my taste.

I ended up with four dozen of the most amazing Chocolate-Covered Cookie Dough Bites that you can imagine.

Make your own delicious chocolate-covered edible cookie dough bites at home! This easy recipe is certain to satisfy your sweet tooth without the guilt. Yum!

If you like chocolate-covered treats, check out these delicious recipes:

Recipe Tips and Tricks

• Because of the size of the Chocolate-Covered Cookie Dough Bites, mini-chocolate chips are preferable over regular chocolate chips. However, in a pinch, you could use regular semi-sweet chocolate chips.

• To toast pecans, spread in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 9 minutes. Watch carefully to ensure that they do not over-toast.

• If the melted chocolate seems too thick, add 1 teaspoon of vegetable oil to thin it out.

• The flour heating step is essential, so don’t skip it. With my microwave, it took 1 minute for the flour to reach 165°F.

• I like my Chocolate-Covered Cookie Dough Bites to be small, so I used my smallest ice cream scoop (#100) to scoop the dough balls. If you don’t have an ice cream scoop, use a tablespoon. 

• While dipping the cookie dough balls, don’t worry about ensuring they are completely covered with chocolate. Just dab the next dipped cookie dough ball on the uncovered part.

• I don’t know whether you can bake cookie dough bites or not. Unfortunately, I didn’t think about trying that until it was too late.

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