When I have a hankering for cookie dough, I just make a batch of my Chewy Chocolate Chip Cookies, eat as much dough as my belly can handle, and then make cookies with the remaining dough. However, if you are like most Americans and worried about consuming raw eggs, this eggless cookie dough is a great substitute.
I use this recipe when making cookie dough for my unicorn bars, dirty hippie bars and Luca bars (recipes coming soon!). You can also use it to fill sandwich cookies, make cookie dough truffles, or use as a topping for your favorite ice cream.
The process to make eggless cookie dough is really just like making regular cookie dough. The biggest difference, aside from the lack of eggs, is that there is no need for a leavener. Therefore, the dough can be mixed for several minutes without the worry of overmixing.
Heat the flour on a sheet pan for about 10 minutes to make sure all bacteria has been killed. I also think it gives the dough a better flavor. Make sure your oven has been completely preheated to 350° before placing the sheet pan in the oven.
Eggless Cookie DoughCourse: DessertDifficulty: Easy
Unsalted Butter, softened 1 cup
Sugar 1 cup
Brown Sugar 1 cup
Vanilla 2 tsp
All Purpose Flour 2 1/4 cups
Salt 1 tsp
Half and half, as needed
Chocolate Chips 1 1/2 cups
- Bake the flour on a baking sheet in a preheated 350° oven for 10 minutes. Cool completely.
- In the bowl of a stand mixer, beat the softened butter, sugars and vanilla on medium high speed until creamy, at least 5 minutes.
- Add flour and salt and beat on medium high for another 4-5 minutes.
- Feel the dough and add half and half in 1 tablespoon increments until dough reaches the desired consistency.
- Add chocolate chips and mix just until combined.
- I use superfine sugar for this recipe.
- I usually end up using 3-5 tablespoons of half and half.
- Store in the refrigerator for up to 3 days.