It doesn't happen very often, but sometimes Jacob requests I make him a dessert recipe. Last weekend he requested egg-less cookie dough that he can eat with a spoon.
Twist my arm, why don't ya. Pretty sure that was a request I was more than happy to grant. Plus it's a recipe that comes together quickly and doesn't require an oven.
The only problem is that it's sitting in our refrigerator staring at me every time I open the door.
There are a lot of different versions of egg-less chocolate chip cookie dough. I decided to go with this one because of the use of condensed milk. I knew that would add a nice sweetness and make a great texture.
This was a hit! If you're not one to eat with a spoon, you could put between to vanilla wafers for little sandwiches, put on a graham cracker, use as a topping on ice cream, or make into truffles like the original recipe.
Egg-less Chocolate Chip Cookie Dough
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups flour
1 can (14 ounces) sweetened condensed milk
12 ounces semisweet chocolate chips
In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy (couple minutes). Add in vanilla. Gradually add flour and condensed milk and mix until combined. Stir in chocolate chips. Store in an airtight container in the refrigerator.
Eat with a spoon, put between to vanilla wafers for little sandwiches, put on a graham cracker, use as a topping on ice cream, or make into truffles like the original recipe.
Source: Taste of Home
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