This eggless chocolate chip cookie dough tastes just like Toll House chocolate chip cookie dough except it’s specifically made without eggs. But it boasts exactly the same flavor and mouthfeel as the real deal. Safe for children and anyone else a little leery of raw eggs.
These days snitching some raw cookie dough before you bake the rest seems almost tantamount to playing Russian roulette. Not with this eggless chocolate chip cookie dough recipe that’s engineered to be satisfying without the raw egg or raw flour. 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 because you don’t need to save enough to bake a respectable number of cookies so no one guesses how much dough you snuck, you can 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. Originally published March 6, 2015.–Renee Schettler Rossi
Why You Should NOT Bake This Raw Chocolate Chip Cookie Dough
This chocolate chip cookie dough recipe is engineered to be consumed raw. Don’t even consider baking this eggless chocolate chip cookie dough. It turns blob-like and disappointingly bland and outright terrible. Trust us. Just don’t even go there. The simple and obvious solution is to savor it by the spoonful in all its gooey magnificence.
Eggless Chocolate Chip Cookie Dough
- Quick Glance
- 10 M
- 10 M
- Makes 1 1/2 cups
- 1 1/4 cups all-purpose flour
- 8 tablespoons unsalted butter (4 oz), 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
- 1/4 teaspoon fine sea salt
- 1/2 cup regular or mini semisweet chocolate chips
- 1. Preheat the oven to 350° F (176°C).
- 2. Spread the flour on a rimmed baking sheet. Place it in the oven until lightly toasted, about 5 minutes. Remove from the oven and let cool completely.
- 3. 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.
- 4. 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.