Edible Eggless Chocolate Chip Cookie Dough

Edible Eggless Chocolate Chip Cookie Dough

Safe-to-eat cookie dough with a soft, scoopable texture and no raw eggs to worry about.

Total 25 min Makes 12 servings Calories 168/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This eggless cookie dough gets its tender, spoonable texture from heat-treated flour and browned butter substitute of melted butter, with mini chocolate chips folded throughout. It works as a quick snack, a topping for ice cream, or a no-bake treat for kids to help make.

Ingredients

  • 1 1/4 cups all-purpose flour, heat-treated (see step 1)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole milk, plus more as needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

Method

  1. Spread the flour on a microwave-safe plate and microwave in 30-second bursts, stirring between each, until it reaches 165°F on an instant-read thermometer, about 1 1/2 to 2 minutes total. Let cool completely.

  2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

  3. Whisk in the milk, vanilla extract, and salt until well combined.

  4. Add the cooled heat-treated flour and stir with a spatula until a soft, thick dough forms, adding an extra teaspoon of milk at a time if the dough seems dry.

  5. Fold in the mini chocolate chips until evenly distributed throughout the dough.

  6. Chill the dough for 15 minutes to firm up slightly before scooping and serving.

Rate this recipe

★ 4.8 (1)

Edible Eggless Chocolate Chip Cookie Dough

This eggless cookie dough gets its tender, spoonable texture from heat-treated flour and browned butter substitute of melted butter, with mini chocolate chips folded throughout. It works as a quick snack, a topping for ice cream, or a no-bake treat for kids to help make.

25 min 12 servings 168 cal

Ingredients

  • 1 1/4 cups all-purpose flour, heat-treated (see step 1)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole milk, plus more as needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

Method

  1. 1

    Spread the flour on a microwave-safe plate and microwave in 30-second bursts, stirring between each, until it reaches 165°F on an instant-read thermometer, about 1 1/2 to 2 minutes total. Let cool completely.

  2. 2

    In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

  3. 3

    Whisk in the milk, vanilla extract, and salt until well combined.

  4. 4

    Add the cooled heat-treated flour and stir with a spatula until a soft, thick dough forms, adding an extra teaspoon of milk at a time if the dough seems dry.

  5. 5

    Fold in the mini chocolate chips until evenly distributed throughout the dough.

  6. 6

    Chill the dough for 15 minutes to firm up slightly before scooping and serving.