Last updated on June 12th, 2025 at 09:19 pm
When one kind of chocolate isn’t enough, double it! This double chocolate homemade edible cookie dough is rich, fudgy, and loaded with chocolate chips. It’s one of those simple desserts you’ll want to make again and again when chocolate cravings hit. Best of all? It’s one of the fastest no bake desserts you can whip up.
This dough brings all the brownie batter energy without the eggs or baking. It’s safe to eat raw, quick to make, and deeply satisfying for chocolate lovers. Whether you’re sneaking a bite between meetings or serving it at a get-together, it’s the ultimate fast treat.
Ingredients for Double Chocolate Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- 1 cup all-purpose flour (heat-treated)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips (or regular!)
- 1/2 teaspoon salt
How to Make Double Chocolate Cookie Dough
This double chocolate edible cookie dough could not be easier to make! Just some pantry staples and a few minutes and you’re good to go.
1. Heat-Treat the Flour. Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
2. In a bowl, beat together the butter and both sugars until creamy.
3. Add vanilla extract and a splash of milk (save the rest to adjust the texture later if you need to).
4. Stir in heat-treated flour, cocoa powder, and salt. Add a bit more milk if everything seems too dry and crumbly.
5. Fold in chocolate chips.
6. Scoop, roll into bites, or enjoy straight from the spoon. I like to use a cookie scoop and scoop the dough into mini cupcake liners for easy storage and serving.
7. After scooping, chill in the fridge to let your scoops set.
Pro Tips
- Sift your heat-treated flour . The heat-treated flour tends to clump together and stick to the bowl you microwave it in. If you don’t want clumps of flour in your pumpkin cookie dough, I would recommend sifting it first, or pushing it through a strainer to break up the clumps.
- Add a pinch of instant espresso powder to enhance the chocolate flavor.
- Don’t skip the salt: A pinch of salt helps balance the sweetness and enhances the chocolate flavor. If you’re using salted butter, reduce the added salt just a bit.
- Try different mix-ins: Try adding white chocolate chips or peanut butter chips for contrast. You can also dust the tops with cocoa powder or sea salt before serving for a gourmet touch.
- Chill for firmer scoops: For perfectly rounded scoops or cleaner bites, chill the dough for 20–30 minutes before serving.
FAQs
Can I use Dutch-processed cocoa powder?
Absolutely! It gives a deeper, richer chocolate flavor.
Is it okay to freeze these?
For sure! Freeze them flat on a plate (you can put them in mini cupcake liners too). Then, put your frozen cookie dough balls in an airtight freezer-safe bag. Defrost a few or as many as you want when you want a quick sweet treat.
What kind of chocolate chips work best?
Semi-sweet or dark chocolate work best in my opinion, but you really can’t go wrong with chocolate!
How long do these last in the fridge?
I would say these could last up to 5 days in the fridge in an airtight container. Truthfully, since there aren’t even any eggs, they could last longer! However, they never last long enough to go bad in my house!
Can I make these vegan?
Absolutely! You just have to use dairy-free butter, milk, and vegan-friendly chocolate chips.
This double chocolate cookie dough is fudgy, chocolaty bliss in every bite. If you’re looking for fast quick desserts that deliver maximum flavor with minimal effort, this recipe is a must. It’s perfect for any chocolate lover who just can’t wait for cookies to bake.
Whether you make a big batch to share or keep it all to yourself, this no bake dessert is one of those simple pleasures you’ll reach for again and again.
Edible Double Chocolate Cookie Dough
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1-2 Tbsp milk to adjust the texture
- 1 cup flour heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips or regular
- 1/2 tsp salt
Instructions
- Heat-Treat the Flour. Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
- In a bowl, beat together the butter and both sugars until creamy.
- Add vanilla extract and a splash milk. Save the rest of the milk to adjust the texture later if you need to.
- Stir in the heat-treated flour, cocoa powder and salt
- Fold in the mini chocolate chips
- Scoop the dough into mini cupcake liners (I like to use a cookie scoop, but you can use a spoon too) for easy storage and serving or enjoy straight from the bowl.
- If scooping your dough, chill in the fridge for at least 30 minutes for best results. Store any leftover cookie dough in an airtight container in the fridge.
