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Eddible Egg-Lesss Chocolate Chip Cookie Dough Recipe

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This recipe for Eddible Egg-Lesss Chocolate Chip Cookie Dough is from Lemoyne Elementary / Salvation Army Gators' Afterschool No Bake Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter, softened
3/4 cups packed brown sugar
2 teaspoons vanilla (based upon feedback, you may want to reduce this amount. I like a prominent vanilla flavor but feel free to adjust)
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips
1/2 cup milk chocolate chips (Ghirardelli is my fave)
Directions:
Directions:
1.With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix.
2.Add in flour. The mixture is going to be crumbly at this point.
3.Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.
4.Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips.
5.Store leftovers in the refrigerator. Freeze for up to three months.
6.UPDATE: It was brought to my attention that there is a small risk you can still get sick from eating raw flour. Please consume at your own risk.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 122.5 ,Total Fat 6.7 g ,Saturated Fat 2.3 g ,Polyunsaturated Fat 1.7 g ,Monounsaturated Fat 1.7 g ,Cholesterol 0.0 mg ,Sodium 61.9 mg ,Potassium 56.1 mg,Total Carbohydrate 18.0 g ,Dietary Fiber 1.5 g ,Sugars 8.0 g ,Protein 1.6 g ,Vitamin B-12 0.0 % ,Vitamin B-6 0.0 % Calcium 0.5 %,Copper 0.6 % ,Iron 4.5 %,Magnesium 0.3 % ,Manganese 0.7 % ,Phosphorus 0.1 % ,Selenium 0.1 %



 

 

 

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