15 Mar egg-free cookie dough. you know you want it
Mix up some cookies. You try to be good. But ultimately, you’re there for the dough. You know it’s a little bit dangerous (apparently raw eggs are bad for you – tell that to my hockey coach who made me have that weird raw egg and milk protein shake back when I was on the provincial team) but one bite isn’t gonna kill you, right? And do you really know anyone who has ever gotten sick from eating cookie dough? So… You sneak a little bit. Or a lot bit. And then you eat the cookies that just came out of the oven.
But you know what’s even better than cookie dough? Cookie dough wrapped in chocolate. This recipe is made up from a bunch I googled and some of it was just me faffing about. So enjoy.
1/2 cup (100g) butter, softened
3/4 cup brown sugar (light or dark – whatever you prefer)
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
2 tablespoons milk
1 cup chocolate chips of choice
Boom. Easy peasy! That’s your cookie dough part done. (This amount of ingredients will make 25-30 cookie dough balls but it depends on how big/small you make them)
Line a cupcake tin with paper cups (I prefer using silicone moulds cause they pop out easier.
In a small microwave-safe bowl melt ½ cup chocolate chips with ¼ tsp. coconut oil. (I use my steamer for this but you go ahead and microwave, do it in no more than 30 second sessions else you might burn the chocolate and that’s a big waste)
Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups then place the balls of slightly flattened cookie dough on top of the melted chocolate mixture.
Melt more chocolate and then pour an even amount of chocolate over all of the cookie dough balls, then chill in the fridge for at least 30 minutes so the chocolate sets and goes hard.
You can store them in an airtight container in the fridge for about a week but seriously, who the hell is going to have these yummies in the fridge for that long?!
Swap melted butter for the coconut oil
Swap brown sugar, honey, or demerara for the maple syrup
Swap any kind of flour for the all-purpose flour including whole wheat or gluten-free flour