How To Make Egg Free Cookie Dough

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Written by: Cookiesandcups
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Oh you all know you do it...make a whole big bowl of cookie dough with NO intention of baking it into cookies. There's no shame! The only thing that hangs over our heads as we go in for another spoonful is that pesky raw-egg business. So I'm here today to save you from potential salmonella poisoning. Consider this a public service. It's all about your health. 
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Mixer

I always use a stand mixer when making cookies and I adore my  KitchenAid stand mixer. But a  hand mixer or even a  wooden spoon and some elbow grease does the trick. 
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Chocolate Chips

I really love  Callebaut chocolate chips
They are creamy and perfectly chocolatey. I think that if you are going to eat the cookie dough by itself you need a tasty chip! 
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Add it to Ice Cream

Now of course if you can't finish the entire bowl, go ahead and make some homemade ice cream and add in the cookie dough! SO GOOD! 

RECIPE: Edible Egg-Free Cookie Dough


Ingredients: 
1 cup butter, room temperature 
1 cup light brown sugar 
½ cup granulated sugar 
¼ cup milk 
2 tsp vanilla 
½ tsp salt 
2 cups flour 
1½ cups semi-sweet chocolate chips 

Instructions: 
  • Beat the butter and both sugars until combined. Add in milk, vanilla and salt and mix until smooth, scraping the sides as necessary. 
  • Turn mixer to low and add in the flour until incorporated. Finally stir in the chocolate chips. 
  • Eat immediately or chilled. 
  • Store airtight for up to 3 days, or freeze airtight for up to a month. 

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