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A bowl of edible chocolate chip cookie dough with a spoon and napkin on the side.
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4.89 / 35 votes

Eggless Chocolate Chip Cookie Dough

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 410

Ingredients

  • 1 1/4 cups all-purpose flour
  • 8 tablespoons unsalted butter, or brown butter if using (see note*), 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 mini semisweet chocolate chips
US - Metric

Instructions

  • Crank the oven to 350° F (176°C).
    An oven dial set to 350°F.
  • Spread the 1 1/4 cups all-purpose flour on a rimmed baking sheet. Slide it in the oven and bake until lightly toasted, about 5 minutes. Remove from the oven and let cool completely.
    Flour spread on a parchment-lined baking sheet.
  • Beat the 8 tablespoons unsalted butter (or brown butter), 1/4 cup granulated sugar, and 1/2 cup packed light brown sugar in a large bowl using a hand mixer at medium speed until light and fluffy, 2 to 3 minutes.
    Butter and sugar being mixed in a glass bowl with a hand mixer.
  • Mix in the 2 tablespoons milk and 1/2 teaspoon vanilla extract until combined.
    Cookie dough being mixed in a glass bowl with a hand mixer.
  • Reduce the speed to low or switch to a spoon and stir in the flour and 1/4 teaspoon fine sea salt until incorporated.
    A bowl of cookie dough dusted with flour and a baking sheet of toasted flour next to it.
  • Fold in the 1/2 cup mini semisweet chocolate chips.
    A person mixing chocolate chips into cookie dough.
  • The cookie dough can be eaten immediately or covered tightly with plastic wrap and stashed in an airtight container in the refrigerator for up to 3 days. Don't bake it!

Notes

  1. Add mix-ins--Make this easy edible cookie dough recipe your own by adding different mix-ins. Try little bits of toffee, M&M's, Reese's pieces, or chopped toasted nuts.
  2. Sift the flour--If your flour clumps together during baking, sift it before adding it to the dough.
  3. Beat well--When mixing your dough, be sure to beat it until it's very smooth and homogenous before adding the chocolate chips so that you don't end up with any pockets of dry flour.
  4. Storage and freezing--Store the cookie dough in the fridge for up to 1 month or freeze for up to 3 months.

 

* Brown Butter Cookie Dough Variation

Melt the 8 tablespoons of butter in a small, light-colored saucepan over medium heat. Cook, stirring occasionally, until the butter turns a golden brown, has a lovely nutty aroma, and the milk solids sink to the bottom, 4 to 6 minutes. Slide the pan off the heat and cool completely. Pour the cooled brown butter into the mixer in step 3, making sure to scrape the milk solids.

Nutrition

Serving: 0.25cup | Calories: 410kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 117mg | Fiber: 1g | Sugar: 36g