I grew up with the fear of salmonella poisoning instilled in my bones, thanks to careful parental supervision and an unwavering will to adhere to the warning labels on packaged cookie dough. It wasn’t until I was out of college that I dared even lick the spoon when making homemade goods. That’s when I learned I was missing out on an entire world of batters, doughs and custards in their purest form: raw.
As exhilarating as it is to tempt fate with a few eggs—albeit as safe a dangerous stunt as you can pull— carefree cookie dough tastes even better. The FDA might still wave its red flag, due to recent dough complications from contaminated flour. So steer clear of recalled products to be on the safe side. And if you’re still concerned, swap out the flour for an alternative like almond meal.
You can skip preheating the oven and go straight to mixing this eggless version as is into ice cream and milkshakes. Eat it right from a spoon, waving your no-shame flag high in the air. Form it into piecrust for a creamy no-bake pie or cheesecake. Or the ultimate creation: Make an ice cream pie with cookie dough crust, spin a slice into a milkshake and call it the Turducken of Summer 2016.
Egg-Free Cookie Dough
Recipe from the Tasting Table Test Kitchen
Yield: 3 cups of dough
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
½ cup (1 stick) unsalted room-temperature butter
½ cup granulated sugar
¼ cup dark brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
2 tablespoons milk
1½ cups chocolate chips
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the vanilla extract and mix well.
2. Reduce the speed to low and add the flour and salt.
3. Gradually add the milk until the dough is at your desired consistency. (You may not need to use the full 2 tablespoons.)
4. Stir in the chocolate chips and serve as you wish.
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