Edible Egg-less Chocolate Chip Cookie Dough
CenterCutCook ~ In my house, we eat raw cookie dough at our own risk & have never gotten sick. Not that it can't happen! This is a close second to real cookie dough in my opinion. Cole & I like this as well as some neighborhood boys. Dalton is the cookie dough connoisseur, & he doesn't like it. It might be the vanilla. I used 1½ tsp & that might have been too much. This is the second eggless cookie dough I've made & both times he told me it must have eggs to be good! I use Ghirardelli chocolate chips when I can find them. I read in a cooking magazine that did a taste test that they work best & are better to use than Nestle which has the highest sugar content.
- 1 stick unsalted butter, softened
- 3/4 cups packed brown sugar
- 1 to 2 tsp vanilla
- 1/2 tsp salt
- 1 cup all-purpose flour
- 2 TB milk
- 1/2 cup mini chocolate chips
- 1/2 cup milk chocolate chips
Preparation time 5mins
Cooking time 5mins
Adapted from centercutcook.com
Using your mixer, cream together butter & brown sugar. Add vanilla, starting with 1 teaspoon, until it tastes the way you like it. Add salt, then flour which will cause the dough to become crumbly. Add milk. Fold in chocolate chips. Store in the refrigerator. Freeze for up to three months.
UPDATE FROM RECIPE AUTHOR: It was brought to my attention that there is a small risk you can still get sick from eating raw flour. Please consume at your own risk.