It happens all too frequently, I’m ashamed to admit it. While baking, I find myself automatically — without even thinking — eating bits of raw cookie dough. There’s no thought about safety, it’s just my brain stem kicking in with a knee-jerk reaction, I call it the body-needs-cookie-dough-now effect. I know better, and I was still doing it… until I found a way to get all of that delicious cookie dough flavor without any risk!

We may think those sorts of outbreaks are in the rearview mirror, but we’ve been seeing more and more staple baking ingredients like flour and eggs getting recalled, and we are faced with getting sick. The best solution to getting that cookie dough taste without the risk lies with this recipe here. A cookie dough with all of the flavor but none of the potential for foodborne illness? Count me in! We’re no strangers to dips here, but this cookie dough version is something next-level. The texture is spot on, and the mini chocolate chips make it perfect for dipping.

To make flour safe to eat, start by microwaving your flour in a heat-safe bowl for one minute and fifteen seconds. Keep an eye on it, stirring the flour every fifteen seconds. The flour may stick to the bowl, but it’ll come off if you use a rubber spatula. You can also heat the flour in the oven, but since we’re using such a small portion, the microwave is just fine for the job. After the flour cools down to room temperature, sift it to remove any lumps.

Next, combine the softened butter with the light brown sugar and granulated sugar. If you want a cookie dough dip with more of a deeper color, you can replace all of the granulated sugar with light brown sugar, but here I just went with an even fifty-fifty split of the two.

Now add the cooked flour and heavy cream. You can adjust how much heavy cream you use.

Once it’s smooth and creamy, mix in your vanilla and salt.

Start with the smallest amount (six tablespoons) and work your way up. If you pour too much liquid in, there’s little to salvage the dip.

Use a rubber spatula to fold in the mini chocolate chips, serve, and enjoy. It’s that easy. Here, I had it with chocolate chip cookies, but you can dip fruits, pretzels, and crackers into this dip. If you make the dip ahead of time and refrigerate it, take it out an hour or so before serving, or else (like real cookie dough) it’ll be too hard. I’ve given you all the ways to eat it, but in all honesty, just like when I eat raw cookie dough, I eat this dip straight with a spoon. When you make this Cookie Dough Dip, you’ll understand.