This edible cookie dough recipe is egg-free and will satisfy any cravings for chocolate chip cookies without the wait. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.
Ingredients
- 1 cup all-purpose flour
- 0.75 cups packed brown sugar
- 0.5 cups butter
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 2 tablespoons milk
- 0.5 cups milk chocolate chips
- 0.5 cups mini chocolate chips
Instructions
-
1
Gather all ingredients.
-
2
To heat-treat your flour so it is safe to use: Place flour in a microwave-safe dish and cook for 1 minute and 15 seconds, stirring it every 15 seconds. Set aside.
-
3
Beat sugar and butter with an electric mixer in a large bowl until creamy.
-
4
Beat in vanilla extract and salt. Add heat-treated flour; mix until a crumbly dough forms.
-
5
Stir in milk until dough is just combined; fold in milk chocolate chips and mini chocolate chips.
-
6
Serve and enjoy!
Nutrition Facts
Per serving
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