For us, the most difficult part about making cookies is keeping ourselves from eating the raw cookie dough. We know it's bad for us to eat raw eggs, but sometimes, it's just so tempting. Maybe it's because we've always been told to not eat it by our mothers, or maybe it's just that good. Either way, raw cookie dough has always been a temptation.
With Lindsay's Edible Cookie Dough recipe, however, these concerns are no longer a problem. You can literally make cookie dough just for the purpose of eating it, as is.
She wrote on her blog, Veggie Balance, "The best part? These are...made lower sugar! So wayyyyyy better then store bought cookie dough."
Here's how you can make this at home.
In a medium-sized bowl, cream together ½ cup softened unsalted butter, ¼-½ cup cane sugar (depending on how sweet you want your cookie dough), ¼ cup brown sugar, and 1 teaspoon vanilla extract.
Mix until thoroughly combined.
Then, add ½ teaspoon sea salt and mix well.
Add 1¼ cup baking flour and mix until even.
Then, add ¼ cup mini chocolate chips, as well as 2 tablespoons chocolate chunks. You can obviously add more of these if you'd like!
Combine until everything is even, then enjoy right off the spoon!
You can also keep this in an airtight container in the fridge, or make mock-cookie dough balls before consuming.
You can find the original recipe here, where Lindsay uses dairy-free and gluten-free ingredient options.