Let’s admit it. We’ve all taken a spoonful or two (or four) of raw batter while baking cookies. I know that these gobs of chocolate chip heaven can be loaded with salmonella from all the raw eggs, but you’ll forget all about that once you lick them off the spoon. And while munching on raw cookie batter has yet to send me to the emergency room, I wouldn’t say no to a safer alternative to this sugary, grainy treat either.
Inspired by Love & Olive Oil, today’s Eggless Cookie Dough recipe is a godsend for those who like to lick the batter bowl clean. And yes, you can still eat spoonfuls of it as you make some, just make sure that a mound of the stuff makes it to the fridge (because it’s best eaten chilled).
Eggless Cookie Dough
Total Time: 60 minutes / Yield: 3-5 servings
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup (2 sticks) butter or margarine at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 1/2 tsp vanilla
- 1/3 cup + 3 tbsp milk
- 2 cups semi-sweet chocolate chips
- Beat butter and sugars in a large bowl (by hand or by electric mixer) until light and fluffy.
- Add milk and vanilla.
- Stir in flour, baking soda, and salt, and mix slowly until well-incorporated.
- Stir in chocolate chips.
- Cover and chill for at least 30 minutes until ready to consume.