Raw cookie dough is better than the oven-baked end product. Always.
There are no exceptions, outliers, or anomalies. Whether spattered throughout a pint of ice cream or spooned out of a mixing bowl, few things make the reward/pleasure center of your brain light up quite the way cookie dough does. Maybe you enjoy the adrenaline rush of playing Russian Roulette with salmonella , or maaaybe that teeth-sinking-into-a-hunk-of-dough feeling triggers a legitimate dopamine release that makes you feel all warm and fuzzy inside. Whatever your justification for cookie dough consumption, we can unanimously agree that we’d rather not scoop it into balls and bake it at 350 degrees F, if given the choice.
Thanks to the invention of eggless cookie dough, you don’t have to allow your dough to metamorphosize into cookies, and you needn’t fear salmonella (sorry, thrill-seekers). The following recipe is meant to be consumed raw, and can be made with just one mixing bowl. Top a batch of brownies with it, make an ice cream sundae with it like this, sandwich it between two chocolate chip cookies, or serve it as a one-bite dessert on a spoon to party guests!
*Good quality vanilla extract makes all the difference in the flavor quality. Try Nielsen-Massey‘s Madagascar Bourbon Vanilla extract, available on Amazon for $18!
Eggless Cookie Dough
- 1 stick unsalted butter, softened
- 6 Tablespoons light brown sugar
- 6 Tablespoons refined sugar
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract (I like Nielsen-Massey brand)
- 2 Tablespoons whole milk
- 2/3 cup milk chocolate chips (you can substitute whatever you'd like, including semi-sweet morsels, white chocolate chips and Craisins, chopped walnuts, butterscotch chips, shredded coconut, and more!)
- Add butter, sugars, and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment, beat until smooth
- Add flour, baking soda, and salt to wet ingredients and mix
- Add milk and mix until dough is firm and smooth
- Fold in chocolate chips with a wooden spoon (or desired mix-ins)
- Wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months
*Recipe adapted from Center Cut Cook