Time
15 min
Serving
8 persons
Calories
348
This edible cookie dough recipe is egg-free and will satisfy any cravings for chocolate chip cookies without the wait. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.
Ingredients
- all-purpose flour: 1 cup
- packed brown sugar: 0.75 cup
- butter: 0.5 cup
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- milk: 2 Tbsp
- milk chocolate chips: 0.5 cup
- mini chocolate chips: 0.5 cup
Metric Conversion
Stages of cooking
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To heat-treat your flour so it is safe to use: Place flour in a microwave-safe dish and cook for 1 minute and 15 seconds, stirring it every 15 seconds. Set aside.
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Beat sugar and butter with an electric mixer in a large bowl until creamy. Beat in vanilla extract and salt. Add heat-treated flour; mix until a crumbly dough forms. Stir in milk until dough is just combined; fold in milk chocolate chips and mini chocolate chips.
