Hello cookie dough! I’ve gotta say, my favourite thing about making chocolate chip cookies is sneaking a few bites of the raw cookie dough. I know, I know. You aren’t supposed to eat raw cookie dough, but I just can’t help myself! Which is why this safe-to-eat, eggless cookie dough recipe is AMAZING! All the deliciousness of cookie dough, but no eggs, so it’s completely safe to eat by the spoonful! Don’t go trying to bake it, because you definitely won’t get proper cookies from this recipe, but if you want to make cookie dough ice cream, cookie dough brownies or just enjoy spoonfuls of decadent cookie dough (I’d never do that), then you have to try this!
I love cookie dough ice cream, and, well, cookie dough in general, but there are dozens of things you can make with raw cookie dough. Just check out this post from Life Love and Sugar with 60 Cookie Dough recipes if you need some inspiration. Yep, SIXTY cookie dough recipes. Is your mouth watering yet? (Mine is).
- ½ cup butter
- ¾ cup packed brown sugar
- 1 cup flour
- ½ tsp salt
- 2 tsp vanilla
- 1 cup chocolate chips
- 1 Tablespoon of water until proper consistency
- Leave the butter on the counter to soften, or soften it in the microwave if you need to.
- Cream together the butter and brown sugar.
- Add the salt and vanilla and mix well.
- Add the flour and mix until it forms a dough consistency.
- Fold in the chocolate chips.
- Slowly add 1 Tablespoon of water to the cookie dough, mixing as you go until it gets to be the right consistency. Add more or less water as needed.
Make sure your butter is at room temperature. If you are impatient like me, just microwave it on super low power until it softens up.
Add the brown sugar to the softened butter.
As long as the butter is soft enough, it’s no problem to cream the butter and brown sugar together by hand. But if you have a mixer you’d prefer to use, by all means, feel free to save your arms the trouble!
Add the flour, salt and vanilla. I added the salt and vanilla to the butter/sugar mixture just because it was easier for me to get them mixed together, but it doesn’t matter if you add the three ingredients all at once.
Keep mixing it together until it turns into a nice dough-like consistency.
Next, add the chocolate chips. Mmmmm…. chocolate chips…
This next part is important. Since you aren’t adding any eggs, you have to add some water to the mixture or it’s going to be too dry. (And we can’t have that!) You may find you need more or less water, but I used about 1 Tablespoon and it worked beautifully.
Mmmmm… mix it all together and look at this! Beautiful, safe-to-eat, eggless cookie dough! Yum!
Now you can eat as much cookie dough as you want and not worry about the pesky eggs causing any problems for you!
You can decide what kind of chocolate chips you want to use. I love regular semi-sweet chips, so that’s what I put into this batch. It was delicious. Seriously. I almost ate the entire bowl.
Once you are done indulging, just put it into some kind of tupperware container and store it in the fridge. Since there are no eggs in it to make it go bad, it will last for at least five days. Possibly longer, but it might start to taste like fridge after that, and you definitely don’t want that.
You can also store it in the freezer for up to three months. Try separating the dough into smaller portions and put them into zip lock bags in the freezer. That way, when you want to top your ice cream with some cookie dough, you’ll have a convenient portion ready to go.
Make this recipe for edible, safe-to-eat cookie dough the next time you are craving some soft, gooey, cookie dough, but you don’t want to risk eating raw eggs. It goes together in minutes, keeps in the fridge or freezer for ages and makes a delicious treat! Just remember not to bake it, because while the uncooked recipe is delicious, it’s lacking some important baking ingredients. Enjoy!