OH MI GOD. I will never be able to bake cookies or cake without at lease trying a bit of the batter because it just just SO delectable but unless you want Salmonella and diarrhea for a week I suggest you don’t. THANKFULLY I found an egg free recipe in this old book of my moms and now you can snack on cookie dough as much as you want without worrying at all.
Prep Time: 5 min.
• 1 stick unsalted butter, softened
• 3/4 cups packed brown sugar
• 1 teaspoon vanilla (feel free to adjust)
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons milk 1/2 cup mini chocolate chips
• 1/2 cup semi sweet chocolate chips
With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix. Add in flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips. Store leftovers in the refrigerator. Freeze for up to three months.