Most of us love to swipe a finger of cookie dough when we're making chocolate chip cookies. While delicious, unbaked cookie dough contains raw eggs, which presents concerns about salmonella. If you prefer the dough to the cookies themselves, this eggless recipe delivers the flavor and texture of the real thing with no worries.
Assemble and premeasure the ingredients. Set the butter out to soften at room temperature.
Cut the butter into chunks. Place it and the brown sugar in the bowl of a stand mixer. Beat on medium until smooth and creamy.
Turn off the mixer. Add the flour, water and vanilla. Blend until mixed well. Add the chocolate chips while the mixer is running. Continue mixing 15 to 20 seconds until the chips are distributed throughout the dough.
Use a melon baller to portion the dough onto a parchment-lined cookie sheet. Place the dough balls in the freezer until firm. Store in resealable plastic bags and enjoy as a snack.
Make cookie dough ice cream by blending a softened pint of good vanilla ice cream with 10 to 12 dough balls. Allow the dough to break up throughout the ice cream. Store the finished ice cream in the freezer.
For a lighter flavor, use half brown sugar and half granulated sugar.
This cookie dough is not suitable for baking. It does not contain all the ingredients necessary to produce a proper cookie.
Tips and warnings
- For a lighter flavor, use half brown sugar and half granulated sugar.
- This cookie dough is not suitable for baking. It does not contain all the ingredients necessary to produce a proper cookie.
Things you need
- 1 cup butter
- 1 1/2 cups brown sugar
- 1 tbs. water
- 2 cups all-purpose flour
- 2 tsp. vanilla extract
- 3/4 cup chocolate chips