What snack first comes to mind when you think of girls’ night junk food party? For me, it has to include raw cookie dough! Back in college, I used to buy the pre-made raw chocolate chip cookie dough in a tube. Mysteriously, that cookie dough would never see the oven. No idea what happened.
My best friend from college and her family came up for a visit and I thought I’d serve dessert to pay homage to our college years. On a hot August day, we made ice cream sundaes topped with eggless chocolate chip cookie dough, chocolate syrup, and whipped cream. 🙂 Yup, eggless! You have all the flavors of a classic chocolate chip cookie dough, but this recipe is totally safe to eat without baking it.
Eggless Chocolate Chip Cookie Dough Recipe
(Makes about 2 cups)
- 1/2 cup butter (equivalent to 1 stick)
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 2 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 and 1/2 cups all-purpose flour
- heaping 1/4 cup of miniature chocolate chips
- Cream the butter, light brown sugar, and white sugar. Make sure the butter is room temperature.
- Mix in the milk, vanilla extract, and salt.
- Gradually mix in the flour.
- Gently stir in the mini chocolate chips.
- Roll into balls. I rolled mine to the size of peas, but you can make them as big or as small as you like.
- Refrigerate for at least 30 minutes before serving.
Store in an air tight container in the refrigerator or in a freezer friendly bag in the freezer.
Pretend you are actually going to bake chocolate chip cookies. Cream the butter, light brown sugar, and white sugar. Make sure the butter is room temperature. Mix in the milk, vanilla extract, and salt and then stir in the flour. Here’s where it parts from baking the normal cookies though. There are no eggs! I promise the cookie dough will still taste the same as normal cookie dough would before you bake it.
Gently mix in the mini chocolate chips. The miniature-ness of these chips are the perfect size for this recipe because it allows small balls of dough to be more than just a single normal sized chocolate chip.
The cookie dough should be sticky to the touch. It should be somewhere in between soft and stiff. Meaning if you can’t roll the dough into pea size balls then you simply need to refrigerator it for about 30 minutes for it to firm up.
Today I rolled the dough into pea size balls to add to ice cream sundaes. After rolling the balls, place them in the refrigerator again until you are ready to serve them with ice cream (or any other chilled dessert treat). It’s such an easy dessert, but the homemade chocolate chip cookie dough really impressed my friends. 🙂 Not to mention the fact that we didn’t have to worry about getting sick from eating raw dough because there are no eggs to be found here.
Do you love my adorable heart shaped measuring spoons? They were a wedding favor from one of my sisters who married a couple of years ago. I <3 chocolate chip cookie dough. 🙂
I had plenty of cookie dough left over from our shin-dig, but that’s okay. I froze the dough to use for another day. Or maybe slowly eat straight from the freezer. 🙂
You can use this recipe in so many different ways. Add them to your favorite no-bake cheesecake recipe or even use the dough as the crust. Sprinkle them on top of pudding to kick it up a notch. Ooh, how about adding it to a fudge recipe! The options are only limited by your imagination. 🙂
I would even spread it in the middle of an Oreo cookie, right on top of the cream. Oh yum! If your idea involves scooping the dough like a spread or dip you simply need to leave it out and let it get to room temperature.
The easiest way to use this recipe is to simply eat it by the spoonful! Don’t mind if I do. 😉
Adapted from: Brown Eyed Baker
I love chocolate desserts, like Chocolate Gooey Cookies.