Sunday, June 24, 2012

Recipe Week 3: Cookie Dough!

So, while I have been good about trying new recipes, I'm still getting into the swing of blogging about them every week. Brace yourselves for a bit of backlog.

I had preordered this book when it came out and, as the name suggests, it is chock full of decadent cookie goodness.

So, to branch out from Joy the Baker for a bit, I tried the most basic recipe in this book: cookie dough.

This cookie dough is a little different than what I'm used to. The is no egg, no baking powder or soda. It is not meant for baking, it is meant for eating. Which is pretty much the most amazing thing ever.

It is a pretty simple formula that anyone who bakes cookies would be familiar with: cream butter, add sugar, add dry goods, add chocolate chips. The recipe normally yields about 1 1/2 cups. Not wanting to eat all that myself, I cut the recipe in half ( and still ended up with 1 cup of it. I think my division skills have deteriorated ).

I split it up into 2 containers, ate one and put the other in the freezer. I've found it tastes better out of the freezer -- it has more of the consistency of cookie dough you buy in a tube. Also, although the recipe says you can eat it immediately, you really should chill it a bit first, it tasted a bit off to me until it had some time in the fridge.

Below are my alterations to the recipe -- enjoy!

Eggless Chocolate Chip Cookie Dough
(adapted from The Cookie Dough Lover's Cookbook, by Lindsay Landis,  pg 12 )

Makes about 1 cup

1/4 cup butter
1/8 cup granulated sugar
1/4 cup packed light brown sugar
1 tbsp milk
1/4 tsp vanilla extract
1/2 cup + 1/8th cup all purpose flour
1/8 tsp salt
1/4 cup mini chocolate chips ( or add more, like I did. Chocolate chips aren't meant to be measured )

1) Cream butter in an electric mixer.
2) Add sugars to the butter and mix for a couple minutes until fluffy.
3) Add in milk and vanilla and mix until incorporated.
4) Mix flour with salt, and then slowly add this to the batter with the mixer running, tapping it in until it is all incorporated.
5) Stir in chocolate chips by hand. Transfer to a container and chill for about half an hour before eating ( or you can eat it immediately, but it might taste a bit funky ).

Dough will last 3 days in the fridge. I had it in the freezer for about a week with no ill effects.


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