Eggless, Quick, and Completely Edible Chocolate Chip Cookie Dough: Tasty and Guilt Free Wenna Pang August 17, 2014 Cool, Dessert, Desserts, Recipes Admit it, you know we all do it, pig out on left over cookie dough while baking (maybe even to the point where there’s not even enough left for the actual cookies, oops!) Well, who’s to blame, it’s just an irresistible temptation that we all can’t seem to resist. It will always remain a mystery why we find the taste of raw dough so darn good, completely ignoring the fact that we’re eating actual uncooked food and that it can potentially make us sick. Fear no more, introducing eggless chocolate chip cookie dough: completely free of eggs and officially edible. This recipe is not only safe to eat, but also takes only minutes to make, and of course, the chocolate chips adds major bonus points. So you know what that means, now you can eat as much raw sugary dough as you like, completely and absolutely guilt free. Cheers, life is good. Eggless, Quick, and Completely Edible Chocolate Chip Cookie Dough: Tasty and Guilt Free 2014-05-21 02:08:38 This quick, easy, and irresistible cookie dough recipe is egg free and completely edible. Write a review Save Recipe Print Total Time 10 min Total Time 10 min Ingredients 1 stick of unsalted butter (softened) ¾ cups of brown sugar 2 teaspoons of vanilla ½ teaspoon of salt 1 cup of flour 2 teaspoons of milk ½ cup of mini chocolate chips ½ cup of milk chocolate chips (yum!) Instructions With a mixer, cream together the butter and brown sugar. Then mix in the vanilla, salt, and flour (the mixture will appear a bit crumbly at this point). Pour in the milk, then it will start looking like the cookie dough we all know and love. Fold in the mini chocolate chips and the milk chocolate chips. As simple as that, dig in! Notes If put into the fridge, this cookie dough can last up to 3 months and still be edible, perfect for those late midnight cravings. By Wenna Pang Adapted from centercutcook.com Adapted from centercutcook.com So Good Blog http://www.sogoodblog.com/ The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.