This cookie dough recipe has been specially made to be eaten raw, so contains no egg. We’ve used chocolate chips but you can swap for your fave chocolate bar, chopped, for the ultimate cookie dough fix.
Serves
4
Plain Flour
Salted Butter
Soft Light Brown Sugar
Caster Sugar
Milk
Vanilla Extract
Chocolate Chips
Vanilla Ice Cream
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
If you do want to bake this cookie dough, heat the oven to 170°C. Roll the cookie dough into 5 balls, about 60g each. Place well apart (at least 5cm) on a large baking paper-lined tray. Bake in the centre of the oven for 10-12 minutes until the cookies have spread nicely and are evenly golden brown. Leave to cool slightly before eating. The cookies will keep in an airtight container at room temp for up to 3 days.
Adding Extras to Cookie Dough:
Customise your cookie dough recipe by incorporating various extras to elevate its flavour and texture. Add chunks of chocolate for gooey pockets of sweetness, or experiment with brown butter for a rich and nutty undertone. Enhance the caramel notes with brown sugar, balance sweetness with a touch of white sugar, and infuse depth with vanilla extract or a hint of almond extract. For a decadent twist, swirl in creamy peanut butter or toss in chopped nuts for added crunch.
Troubleshooting Cookie Dough:
If your cookie dough turns out crumbly, try adding a splash of milk or water to moisten it. If it's too sticky, incorporate a bit more flour until it reaches the desired consistency. For dry dough, mix in additional liquid ingredients such as eggs or melted butter. Conversely, if the dough is too wet, gradually add more flour until it firms up. Adjusting the ingredients incrementally can help you achieve the ideal texture for perfectly baked cookies every time.
Did you like this recipe?
Be the first to leave a note
If you do want to bake this cookie dough, heat the oven to 170°C. Roll the cookie dough into 5 balls, about 60g each. Place well apart (at least 5cm) on a large baking paper-lined tray. Bake in the centre of the oven for 10-12 minutes until the cookies have spread nicely and are evenly golden brown. Leave to cool slightly before eating. The cookies will keep in an airtight container at room temp for up to 3 days.
Adding Extras to Cookie Dough:
Customise your cookie dough recipe by incorporating various extras to elevate its flavour and texture. Add chunks of chocolate for gooey pockets of sweetness, or experiment with brown butter for a rich and nutty undertone. Enhance the caramel notes with brown sugar, balance sweetness with a touch of white sugar, and infuse depth with vanilla extract or a hint of almond extract. For a decadent twist, swirl in creamy peanut butter or toss in chopped nuts for added crunch.
Troubleshooting Cookie Dough:
If your cookie dough turns out crumbly, try adding a splash of milk or water to moisten it. If it's too sticky, incorporate a bit more flour until it reaches the desired consistency. For dry dough, mix in additional liquid ingredients such as eggs or melted butter. Conversely, if the dough is too wet, gradually add more flour until it firms up. Adjusting the ingredients incrementally can help you achieve the ideal texture for perfectly baked cookies every time.