Eggless Chocolate Chip Cookie Dough
User Reviews
4.9
105 reviews
Excellent
Eggless Chocolate Chip Cookie Dough
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This eggless chocolate chip cookie dough tastes just like Toll House chocolate chip cookie dough except it's specifically made without eggs. But it boasts exactly the same flavor and mouthfeel as the real deal. Safe for children and anyone else a little leery of raw eggs.
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Ingredients
- 1 1/4 cups all-purpose flour
- 8 tablespoons unsalted butter or brown butter if using (see note*), at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup mini semisweet chocolate chips
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Instructions
- Crank the oven to 350° F (176°C).
- Spread the 1 1/4 cups all-purpose flour on a rimmed baking sheet. Slide it in the oven and bake until lightly toasted, about 5 minutes. Remove from the oven and let cool completely.
- Beat the 8 tablespoons unsalted butter (or brown butter), 1/4 cup granulated sugar, and 1/2 cup packed light brown sugar in a large bowl using a hand mixer at medium speed until light and fluffy, 2 to 3 minutes.
- Mix in the 2 tablespoons milk and 1/2 teaspoon vanilla extract until combined.
- Reduce the speed to low or switch to a spoon and stir in the flour and 1/4 teaspoon fine sea salt until incorporated.
- Fold in the 1/2 cup mini semisweet chocolate chips.
- The cookie dough can be eaten immediately or covered tightly with plastic wrap and stashed in an airtight container in the refrigerator for up to 3 days. Don't bake it!
Notes
- * Brown Butter Cookie Dough Variation
- Add mix-ins--Make this easy edible cookie dough recipe your own by adding different mix-ins. Try little bits of toffee, M&M's, Reese's pieces, or chopped toasted nuts.
- Sift the flour--If your flour clumps together during baking, sift it before adding it to the dough.
- Beat well--When mixing your dough, be sure to beat it until it's very smooth and homogenous before adding the chocolate chips so that you don't end up with any pockets of dry flour.
- Storage and freezing--Store the cookie dough in the fridge for up to 1 month or freeze for up to 3 months.
Nutrition Information
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Serving
0.25cup
Calories
410kcal
(21%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
117mg
(5%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 410kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 117mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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