Eggless Cookie Dough – for fear free snacking

26 Feb

I am not exactly a cautious person.  I walk right out to the edge of things.  I swim along with the (nurse) sharks when snorkeling.  I drink milk past its best by date if it smells okay.  Those leftovers in the back of the fridge?  Well, they’re not furry – I’m sure they’re probably fine.  Jumping out of an airplane attached to a stranger by nothing more than an adult version of a BabyBjörn?  Sounds fun!  So eating cookie dough, eggs and all, is not something that has ever frightened me.  I will eat an entire batch of it in fact, if I’m not kept a close watch on.

I can appreciate however, that not everyone has my pluck.  And, because I really would like nothing more than to eat an entire batch of cookie dough, I decided to give one of these “snacking dough” recipes a try.  Now, I’d be remiss to not mention that eating raw flour also comes with a certain amount of risk, like e.coli, but the idea of raw flour seems to frighten people less than raw egg – especially if you’re thinking of making truffles with the dough.

Kailley was kind enough to post her recipe, (which she adapted from this recipe, which looks closer to what I ended up doing).  I made a few tweaks to it, and turned it into truffles.

Ingredients

  • 1 stick unsalted butter, softened
  • 6 Tablespoons brown sugar
  • 6 Tablespoons white sugar
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons milk
  • 2/3 cup-ish chocolate chips (I like bittersweet, and I don’t know if there is really such a thing as too much chocolate, so I may have used closer to a full cup)

Instructions

  1. Add butter, sugars, and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment, beat until smooth
  2. Add flour, baking soda, and salt to wet ingredients and mix
  3. Add milk and mix until dough is firm and smooth
  4. Fold in chocolate chips with a wooden spoon
  5. Wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months if not turning into truffles

To turn this into truffles, pop the dough into the fridge (I just left it in the mixing bowl), and get ready to temper some chocolate (again, I’m using dark) for dipping.

I then used a small scoop to scoop up even amounts of dough, and rolled them quickly in my hands to form “perfect” balls and set them aside on a piece of parchment paper.  Using my handy dandy Wilton dipping tools, I coat the dough truffles and set them pack on the parchment to dry.  A little sprinkle of something festive, et voila.  Chocolate chip cookie dough (salmonella free, but possibly e.coli loaded) truffles!

No comments yet

Leave a Reply

Your email address will not be published. Required fields are marked *