JUST THINK about the endless ways to eat this edible cookie dough! In cupcakes, in brownies, as a frosting, as a crust layer to ice cream bars or cheesecake, in ice cream, or just plain by itself. There’s really no reason there shouldn’t be a giant bowl of this in your fridge or freezer at all times.
By keeping it on the ready you’re one step closer to an amazing dessert quickly and easily. Not to mention it’s the shiz.
I know this isn’t a crazy revolution or something you don’t already know, but I’m obsessed with cookie dough. But who isn’t, really? Of all the ice cream flavors in the world my very first pick would be chocolate chip cookie dough.
I could make a batch of cookie dough and have every intention to turn on the oven and put them in there to bake and then nope, all in my stomach before that happens. The break and bake kind too. Anyone ever buy the cookie dough just to eat it?
I can’t be the only one.
The only difference between this recipe and the real deal is eggs and the baking soda/powder. Because eggs are used as binders in baked goodies the dough doesn’t come together quite as well as regular dough. To avoid this, I added a little milk to bring it all together.
So whip this up and put it in your freezer to save if you’re craving something sweet or as an ingredient in your next dessert!
I pinky promise you will not be disappointed.
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 2½ teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all purpose flour
- 2 tablespoons milk, plus more if needed
- 1 cup miniature chocolate chips
- In a large bowl using a hand mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
- Beat in flour until just combined. Add milk one tablespoon at at time and beat until dough starts to come together. Stir in the miniature chocolate chips with rubber spatula.
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