Eggless Choc Chip Cookie Dough; soft, sweet cookie dough with chunks of chocolate that you can eat raw, bake into cookies or add to ice cream.
I had a week off… not intentionally, but you know what it is like- time gets away from you.
Life is so busy at the moment… it is that time of year for teachers here in the Land of Oz….the R word, reports. And oh my gosh, life is busy. Let me just say, I have written about 15,000 words of lovely comments about these lovely little cherubs. Yep, 15,000 words… that’s no copy and pasting by the way either! That’s why the blog got no words of love… they were elsewhere.
Due to my crazy schedule, nutty head and my body feeling like it may just fall apart, I needed (chocolate, wine… pizza…) but also a weekend away. So… that is exactly what we did. We headed south – east and hit the country. OMG… perfect weekend and JUST what I needed.
So to celebrate my return to my loved blog (yes, I missed it after just a week!) and to help me and all other teachers to survive the report season, I am celebrating with Eggless Cookie Dough. Am I against eggs? Nope, I love them… but I also LOVE raw cookie dough and this lets me enjoy just that.
Well, not just that… who else loves cookie dough ice cream??? Hands up here, I do! Break off little bits of cookie dough and mix it through some softened ice cream and then refreeze.
This is almost three recipes in one… cookies, raw cookie dough and cookie dough ice cream. This is a recipe you need… reports or no reports, this is so easy.. perfect for weekends and bad days 😉
Do you love raw cookie dough more than the cookies themselves?
Do you make cookies, just to eat the dough like me and how amazing is cookie dough ice cream?!
I’d love to hear from you, leave me a comment.
- 65 grams softened butter
- ½ cup (80 grams) brown sugar -firmly packed
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- ¾ cup (120 grams) plain flour -sifted
- 1 tablespoon vanilla custard powder -sifted
- 80 grams m&ms or choc chips
- If baking, pre heat the oven to 170 degrees Celsius (fan forced).
- Cream the butter and sugar together then add the vanilla and milk and beat again.
- Fold the sifted flour and custard powder into the butter mixture until a soft dough forms.
- Add the m&ms or choc chips and fold through until they are mixed in and evenly distributed through the dough.
- Store the dough in the fridge at correct temperature if not baking.
- If baking, line a tray with baking paper and place approximately a teaspoon-tablespoon of dough on the tray. Bake for 12-15 minutes or until golden. The cookies will be soft while warm, leave them to cool on the tray before moving.
- To make cookie dough ice cream, soften some ice cream and mix small bits of dough throughout the ice cream and re freeze.
Note: Although this recipe does not contain eggs, eating raw cookie dough can still have risks due to uncooked and now wet ingredients (flour) and milk. There are food temperature ‘safe’ zones, if you would like to read more: http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetystandardst857.aspx