If you doubted me when I said I was going to make cookie dough (to eat raw, mind you) last night because I was having a long week, then you've got a lot to learn. Of course, making cookie dough isn't my standard fall-back or anything (I'd need to spend a lot more time at the gym if it was), but I was doubly inclined to make cookie dough last night because I found this recipe that I've been anxious to try. Because unlike most cookie dough recipes, this one is egg-free. No salmonella risk here. Now, that probably means it wouldn't work very well to bake, but who needs to waste time with that step?
I'll be honest--I was a little doubtful of the authenticity of the taste in this recipe, but I have to say it is pretty spot-on. Darrell commented that it seems like it's missing something...or has a little something extra...but I couldn't really notice. The original recipe includes directions for making these into truffles, but in my mind that just another step to get in the way of the ultimate goal--eating cookie dough! (Now, I could easily be talked into adding this into some ice cream. But that would require us to have ice cream at our house.)
Egg-Free Cookie Dough
(I don't have a picture, but we all know what cookie dough looks like. And I found the recipe here, but I made a few modifications)
1 cup butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 package (3.4 oz) vanilla pudding mix
1 tbsp vanilla
1/4 cup milk
2 cups flour
1 tsp baking soda
1 cup mini chocolate chips
Cream butter and sugars. Mix in dry pudding mix. Add vanilla and milk; blend until well combined. Slowly add in flour (1/2 cup at a time) and baking soda. Stir in chocolate chips and enjoy!
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