Cookie dough is typically a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. Not this eggless chocolate chip cookie dough recipe. It’s engineered to be safely consumed raw without the risk of the salmonella. So if you’re the sort who likes to take no chances, take a spoon instead and dip into this eggless chocolate chip cookie dough and indulge to your belly’s content. Or stir blobs of it into ice cream. Or roll it into balls, dunk ’em in chocolate, and dub them truffles. Or…well, we’re quite certain you’ll know what to do when the time comes.–Renee Schettler Rossi
LC Raw Cookie Dough Note
The flip side of this eggless chocolate chip cookie dough recipe being perfect for eating raw is that it’s terrible for baking. Truly. It turns blob-like and disappointingly bland. So just don’t even go there. It’s engineered to be consumed raw. So don’t fight it. The simple and obvious solution? Eat the dough by the spoonful.
Eggless Chocolate Chip Cookie Dough Recipe
- Quick Glance
- 10 M
- 10 M
- Makes 1 1/2 cups
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup regular or mini semisweet chocolate chips
- 1. In a large bowl with an electric mixer on medium speed, beat the butter and sugars until light and fluffy, 2 to 3 minutes. Mix in the milk or cream and vanilla until combined. Reduce the speed to low or switch to a spoon and stir in the flour and salt until incorporated. Stir in the chocolate chips.
- 2. The cookie dough can be consumed immediately or covered and stashed in an airtight container in the refrigerator for up to 3 days. Don’t bake it.
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