Edible Chocolate Chip Cookie Dough
Did you know this week is Chocolate Chip Cookie Week? Well now you know and now you get to see SIX new recipes- one each day from a different blogger thanks to our host, Meriem of Culinary Couture. How great is that?!
Today, I have a “cookie look-alike” stuffed between TWO large fat hunky browned butter chocolate chip cookies. Yeaa and that stuff in the middle… is the best part! Not only does it taste good, it’s easy to whip up, no need to bake and it’s safe to eat straight from the bowl. Edible (egg-less) chocolate chip cookie dough!
You know when you were a kid and you took that cold raw cookie dough from the fridge with the intention to make cookies but instead you ate half the dough? Yea, that happened a lot in my home. Sometimes I would later regret not following through on the little note stamped on the side of the package, “Do not consume raw.” Now that I’m much wiser, I can’t afford to get sick from making a dumb move of eating raw dough so I’ve figured it out. I figured out how to make edible (egg-less) cookie dough!
It wasn’t until my recent ski trip to Colorado when I walked into a bakery and bought their classic favorite: chocolate chip cookie dough sandwich before I remembered how much I used to love cookie dough. That’s when I realized, I needed to make this myself.
Remember when I mentioned how I wanted to send my friends in Colorado cookies when I made my Browned Butter Bacon Chocolate Chip Cookies? Well, it doesn’t look like these cookies are ever going to make it there either. Sorry Nicole. I guess you’ll have to wait till April when I see you again (*shameful sad face*).
I couldn’t help it. My brain versus browned butter CCC with edible cookie dough, that’s a really tough battle to win. Talk about willpower. None there! These sandwich cookies are highly addictive! Yet, I strongly recommend if you like cookie dough then you have to try TRY THIS! You’re gonna love it!
Chez CateyLou | A Clean Bake | Culinary Couture | Blahnik Baker | Baking a Moment
Edible Eggless Chocolate Chip Cookie Dough
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cups brown sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, cream together butter and brown sugar.
- Mix in flour, vanilla and salt. Add milk; mix.
- Fold in mini and semi-sweet chocolate chips.
- Use an ice cream scoop to scoop one ball onto the back of one cookie. Place another cookie on top and slightly squeeze cookies together to even the edible cookie dough.
- Eat assembled as a sandwich or alone. ENJOY!
Notes
Click the link to make my Browned Butter Chocolate Chip Cookies, omit the bacon.
- Prep Time: 10 minutes
- Cuisine: American
Edible (Egg-less) Chocolate Chip Cookie Dough recipe adapted from Center Cut Cook
LATEST POSTS
- Plum with Almond Oat Crisp
Juicy fresh plums rests beneath a spiced and buttery almond oat crisp. Add a touch of honey for an added sweet charm and serve warm with a scoop of ice cream for the ultimate experience of one of summer’s easiest desserts to make! - Roasted French Garlic Chicken
An aromatic, golden brown French garlic chicken that is so juicy and tender, it will leave you amazed! Just a few ingredients creates a surprisingly fragrant savory sauce. Soak it up with a serving of roasted potatoes, rice or bread. If you love garlic, this roasted chicken dinner will become your next favorite! - Strawberry Rhubarb Slab Pie
This fresh-baked, sweet and tart, Strawberry Rhubarb Slab Pie bursts with brightness. A seasonal favorite best served warm with a scoop of your favorite ice cream. Make it rich with an all-butter pie crust to give a delicate buttery taste and flaky bite. - Blueberry Swirled Lemon Cake with Swiss Meringue Buttercream
A Blueberry Swirled Lemon Cake with THE most tender velvety crumb and ribbons of fresh berries bursting throughout. Frosted in a silky smooth Lemon Swiss Meringue Buttercream with spoonfuls of fresh lemon curd and easy-made blueberry compote.