Lately I’ve been all about treating myself. Of course, this comes with a very high price, but whatever.
I was really craving cookie dough last night. Like, C-R-A-V-I-N-G cookie dough. I decided that I’m a big girl and can make big girl decisions for myself, so I made the cookie dough.
I was not disappointed.
I had found a recipe online for dough made without eggs because (1) I don’t want to take any chances when it comes to salmonella and (2) I didn’t have any eggs in my fridge.
So it was basically a win/win.
After having some last night, I popped the rest of the batch of dough in the freezer so I can take some out on rainy days, because it was a lot more dough than I had expected.The recipe below can be halved if you just want a bit of cookie dough to sooth your sweet tooth.
C’s Cookie Dough
3/4 cup unsalted butter, melted
1 1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup milk (I used the regular old 2%, but soy or almond milk would serve the same purpose)
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups + 2 tablespoons all-purpose flour or all-purpose gluten free flour
1/2 teaspoon salt
1 cup of semi-sweet chocolate chips (I like the mini morsels the best for this dough, but there is no wrong kind of chocolate chip)
- In a large bowl, stir melted butter, brown sugar and white sugar until mixture is completely smooth –with no lumps from the brown sugar
- Add in milk and the vanilla and almond extracts. Stir until completely mixed.
- In a separate bowl, toss together your flour and salt and then sift through twice.
- Slowly add in flour mixture to sugar + milk mixture until smooth.
- Fold in chocolate chips.
Enjoy by itself or I put little balls of it in vanilla ice cream with chocolate syrup as well.
Until next time,