Easy Eggless Chocolate Chip Cookie Dough Recipe
This edible Chocolate Chip Cookie Dough is made without eggs so you can eat it by the spoonful. Awesome all by itself, served in a sugar cone or even made into a no bake cheesecake.
Ingredients
- ¾ cup butter or margarine {softened}
- ½ cup granulated sugar
- ½ cup brown sugar {packed}
- ½ tsp vanilla extract
- 1 cup all purpose flour {see cooking instructions below}
- ½ cup mini chocolate chips {semi-sweet}
Instructions
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In a medium bowl combine the butter or margarine with the sugars and vanilla extract, cream together using a hand held mixer.
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Add the all purpose flour {that has been cooked to get rid of any bacteria, see below*} and mix into the wet ingredients.
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Add the mini chocolate chips and stir them into the cookie dough.
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Store in the refrigerator for up to 4 days. Freeze for up to 2 months. Serve by the spoonful, in a sugar cone or in your favorite recipe.
Recipe Notes
*Flour is a raw ingredient and can contain bacteria. To help with that you can microwave or bake the flour to reduce the risk.
Microwave: Microwave the 1 cup of flour in a large bowl for 1 minute and 15 seconds, stirring after every 15 second interval. Cool for 5 minutes before adding to the Edible Cookie Dough.
Oven: Preheat oven to 350 degrees and spread your 1 cup of flour out onto a cookie sheet. Cook for 4-5 minutes, stirring every minute. Cool for at least 5 minutes before adding to the Edible Cookie Dough.