This is seriously the most perfect little indulgence. I love cookie dough more than the actual cookie! With this recipe I can make cookie dough and not have to worry about any uncooked eggs or whatever else they tell us to be afraid of. Plus, I don’t have to turn on my oven so as soon as I’m done mixing it up I can eat!
No Need to Bake Cookie Dough
What you need:
- 1 stick butter
- 3/4 c. sugar
- 1 c. flour
- 1/2 t. salt
- 1 t. vanilla
- 1 c. chocolate chips
- About 3-4 tablespoons water
Melt the butter and mix together with the sugar, salt and vanilla. (I used ground up turbinado sugar in mine and it turns out perfectly!) Add in the flour. The mixture will be dry so add in the water a tablespoon at a time so it becomes the right consistancy. We’ve noticed that it tends to dry out a little in the fridge so you might want to make it a little more moist than you might normally care to have it, then it will be perfect the next day (if there is any left!). Mix in the chocolate chips last. You prefer to add only about 1/2 c. so it’s a little less chocolate chippy. 🙂
No, I don’t eat mine with a spoon!
Ok, that’s not true…..Enjoy!
I can’t believe you posted this right now while I’m sitting here eating cookie dough. You know the salmonella isn’t nearly such a big thing when we use fresh eggs from the back yard.
Yes I do. I have no concerns with eating farm fresh eggs raw:) But I know that not everyone has that luxury. 😉
Sugar or salt mixed with raw eggs emulsifies the eggs and kills bacteria. There is NO salmonella if you mix eggs with sugar. Therefore, eat all the cookie dough, with or without eggs, you like and can handle. You will NOT get salmonella. (If you don’t believe me, ask Alton Brown on Food Network.)
I am so going to make this. Good job it’s still snowing (I don’t have a fridge 🙂 )
Sounds yummy! Can not wait to try this with my children! I am new to farm fresh eggs or backyard fresh eggs, so I have a question that may seem like a no brainer, but not to me. Why is the risk of salmonella less? Is it because of the conditions the chickens are kept in?
There is always a chance or salmonella in any eggs. Here’s an article with more info. http://news.discovery.com/human/egg-salmonella-bacteria.html The reason that your chances are lower with farm fresh eggs is because you know where they came from, that your chickens are healthy, and you probably gather your eggs up quickly and don’t leave them site.
I recently heard that they found that salmonella wasn’t caused by raw eggs but the flour, have you heard that? Here’s a link I found with a question from the same news story I heard from. Curious as to what you think? Guess it boils down to no raw dough at all? Can’t guarantee that will stop me though. 🙂
http://community.kingarthurflour.com/content/salmonella-flour
I’ve heard it but I don’t know…I think anything could be “dangerous” to a certain extent.
now roll into balls, put into freezer to harden a bit then dip in chocolate, Cookie Dough Truffles 🙂
OMG, YES! BRILLIANT IDEA!!! I’m def going to do this!
That looks soooo good!!!!!!!!!!
This cookie dough is amazingly good in fact I added a few goodies to it I added Almonds and Walnuts to this you guys should try it cause its so good!
The pictures and the results didnt really match up. I would say the first mistake is to use melted butter instead of softened butter. Even without the water and additional flour, it still turned out to be pretty wet and not doughy. The fact that the butter was melted also resulted in a lot of the chocolate chips melting. Personally, the slight chocolate chip crunch is the best part of eating raw cookie dough. I think next time I’ll just follow a normal recipe and not add the eggs.