Edible Egg-less Chocolate Chip Cookie dough is safe to eat, right out of the bowl! No baking required! Rich, gooey, yummy cookie dough!
If you’re like me, you make cookies and you end up eating so much of the mix you have just enough to scrape one or two cookies!
Well no more! – Some people worry about getting sick from the eggs in mix, I’ve got to admit I have always eaten the raw mix and haven’t been sick YET, but all the worry gets me a little bit paranoid. WORRY NO MORE! This eggless mix is ready to eat straight out of the bowl, no cooking required.
This recipe comes together in minutes, and because it is made without eggs it is 100% safe to eat. Even better? It can be frozen for up to three months!
Its awesome for dividing up into small portions so when you get the craving for cookie dough, or I want to use it as a topping on ice cream, you can just thaw a small portion and you’re good to go.
I accidentally brought chocolate chunks instead or chocolate chips, then after putting them in realised i did also have chocolate chips, so I decided to just mix it up and use both.
After looking online, I came to the conclusion cookie dough must be an american thing, as all I could find was measurements in cups and sticks, STICKS?! I don’t know if it’s just me, but it drives me a little bit insane. So all for you, I converted it into the English easy measurements. Handy old grams!
WHAT YOU WILL NEED:
- 110g unsalted Butter, Softened
- 130g brown Sugar
- 2 teaspoons vanilla (I’d go by how much you love vanilla)
- 1/2 teaspoon of salt
- 140g plain flour.
- 2 tablespoons of milk
- Handful milk chocolate chips
- Handful milk Chocolate chunks (just go crazy, who can have too much chocolate)
- With your mixer, cream together butter and brown sugar. Add in vanilla and salt and mix mix mix mix.
- Add in flour. The mixture is going to be crumbly at this point
- Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to
- Fold in 1/2 cup mini chocolate chucks and 1/2 cup milk chocolate chips.
- Store leftovers in the fridge. Freeze for up to three months.