How to Make Easy Edible Chocolate Chip Cookie Dough
For many people, eating cookie dough straight from the bowl brings back sweet childhood memories. However, now that you're older and more aware, the idea of eating something with uncooked eggs in it likely gives you pause as you worry about salmonella. There is a way, however, that you can have that great chocolate chip cookie dough taste without the eggs. While you can't actually bake this edible chocolate chip cookie dough, you can keep it in the freezer exclusively for snacking. You also can dip this dough in melted chocolate or roll it in nuts to make a delicious truffle. Does this Spark an idea?
Things You'll Need
- 1 cup butter, softened
- 1½ cup brown sugar, packed
- 2 tsp. vanilla extract
- 1 tsp salt
- 2 cups all-purpose flour
- 1 tbsp. water
- 6 oz. mini chocolate chips
- 12 oz. semisweet chocolate morsels (for truffles)
Instructions
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1
Cream the butter and brown sugar in a mixing bowl until combined.
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2
Add the remaining ingredients and mix by hand until well combined.
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3
Shape the dough into 1 inch balls by hand or use a melon baller. Place the chocolate chip dough balls on waxed paper-lined baking sheets.
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4
Place the baking sheets in the freezer until the balls are frozen. You can then put them in a large zip-top bag for storage or proceed to dip them in melted chocolate to make truffles. If you are dipping them to make truffles, only take a few out at a time, as the dough balls are easier to dip if they are firmly frozen.
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5
In a microwave-safe glass bowl, melt the chocolate chips in 1 minute increments, stirring often, until smooth. Use a toothpick or fork to pick up a dough ball. Dip each ball into the coating. Place the dipped balls on baking sheets lined with wax paper. Place the sheets in the refrigerator for about 15 minutes to harden the chocolate.
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Tips & Warnings
Roll cookie dough balls in chopped nuts or confectioner's sugar instead of dipping into chocolate chips.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images