Eggless Chocolate Chip Cookie Dough
User Reviews
4.9
Eggless Chocolate Chip Cookie Dough
Description
The recipe begins by lightly toasting flour in the oven to eliminate raw flour taste and then cooling it completely. Butter is creamed with sugars until fluffy before milk and vanilla are mixed in. The toasted flour and salt are incorporated gently, keeping the dough smooth and safe to consume without eggs.
Mini semisweet chocolate chips add pockets of melty sweetness throughout. The dough achieves a soft, creamy texture that resembles traditional cookie dough but is edible without baking. Brown butter is an optional substitution to add a deeper flavor note.
This dough can be eaten immediately as a snack, used as a topping for ice cream, or stored refrigerated for up to three days. It’s a versatile base for adding other mix-ins such as toffee or nuts. It also freezes well, making it convenient for making ahead.
Beating the dough thoroughly before adding chips helps prevent dry flour pockets and ensures even texture. The use of milk rather than eggs reduces food safety concerns while maintaining moisture.
Ingredients
- 1 1/4 cups all-purpose flour
- 8 tablespoons butter or brown butter if using (see note*), at room temperature, unsalted
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt fine sea salt
- 1/2 cup mini semisweet chocolate chips
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
- Toast the flour before use to remove raw flavor and allow to cool completely.
- Whip the sugars and butter thoroughly before adding flour for a smooth dough.
- Customize by adding toffee bits, M&M's, chopped nuts, or Reese's pieces as mix-ins.
- Store dough tightly covered in the refrigerator up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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