I considered titling this post Eggless, edible, ready-in-ten-minutes, make-it-now-and-eat-it-all-in-one-sitting cookie dough, but I felt like the amount of punctuation could be a bit overwhelming. I mean HYPHENS.
But, seriously, this stuff is amazing. I am such a huge fan of regular cookie dough, that it takes a lot to convince me that an eggless version is just as good as the real deal. Oh, but it is! I wasn’t able to tell the difference between our original chocolate chip cookie recipe and this one- which is quite impressive. In order to keep myself from eating the entire batch, I wrapped it tightly in plastic wrap, put it in a Ziploc bag, and stuck it in the freezer.
^^^All wrapped up and ready for the freezer.
The fact that the whole recipe took about 10 minutes to whip up makes it that much more dangerous. So what are you waiting for? You’re ten minutes away from a bowl of totally delicious cookie dough.
Eggless Cookie Dough
1 stick butter, softened
6 Tbsp brown sugar
6 Tbsp white sugar
1 cup plus 2 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp pure vanilla extract
2 Tbsp milk (I used 2%)
2/3 cup chocolate chips (I used dark chocolate, but milk chocolate would be great too)
Beat butter, sugars and vanilla in a stand mixer. Add flour, baking soda, and salt to wet ingredients and mix well. Add milk and mix until dough is firm and smooth. Fold in chocolate chips.
Wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
recipe credit to: Kailley’s Kitchen
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