Wednesday, June 22, 2011

Safe to Eat (No Egg) Chocolate Chip Cookie Dough In a Bag

You know those perfect summer days, when it starts out at 40 degrees, in the morning, clear and crisp, with the promise of temperatures well into the 80s by afternoon, before dipping back into the 60s for the evening?

If you don't live in the mountains, then maybe you don't. But, that's a perfect summer day in western Montana. And, right on cue, with summer arriving this week, it's the sort of day we're having today.

An afternoon in the 80s did put the kibosh on my idea of baking up an after VBS batch of cookies. That, was okay though, because I've been wanting to try a recipe for no-egg cookie dough, since Christy over at Superheroes and Princesses made cookie dough cupcakes with some (those are on my list, for a less hectic week).

I looked up a few different recipes, and finally decided we could manage one on our own. It's pretty simple, just take your favorite recipe, substitute two tablespoons of milk for each egg called for, and leave out the baking powder, or baking soda, since the dough won't need to rise.

So, making a half batch of the classic, Nestle Toll House Chocolate Chip Cookies, the recipe I ended up with was -


  • 1 and 1/8 cup flour

  • 1/2 teaspoon salt

  • 1/2 cup butter, softened (when I bake chocolate chip cookies, I substitute shortening for the butter)

  • 3/8 cup (or a little less than a 1/2 cup) of sugar

  • 3/8 cup of packed, brown sugar

  • 1 teaspoon of vanilla extract (I didn't cut this one in half, for extra moisture)

  • 2 tablespoons milk

  • 1 cup chocolate chips


Since I was planning on baking cookies, and using shortening, I didn't have butter softened, so I put the cube of butter into a Ziploc freezer bag, and let C squish, and smash it, until it was creamy, and soft.



On a roll, I added the rest of the ingredients into the bag, and resealed it, for a little more squishing, until the dough was ready.



Then, it was just a matter of adding the chocolate chips, a little more squishing...


...and it was ready to eat.



Not that I let her it all, eggs or not, that's still a lot of cookie dough. In fact, the recipe above is just about perfect for six, nice, not-too-big-but-still-enough servings. Plenty to share.



It's great to be a homeschooler.

13 comments:

Phyllis said...

This is really good as a "frosting" layer on top of brownies! And rolled into little balls and put in homemade ice cream...oh, you are getting me hungry now!

Ticia said...

Oh yum, I love cookie dough. I totally forgot she mentioned doing that. And now I have a new way to mix it, in a bag.

I can't imagine 80 degree days. We got a cool front here and it only went up into the mid 90s.....

An Almost Unschooling Mom said...

Ticia - Montana is sounding better and better.

Christy said...

After reading Ticia's comment, I realized that I could never live in Texas! Yikes!

I love the way you used the ziploc bag for softening butter - I have never thought of that. I also love that you just kept going with the bag - easy clean up!

Karen said...

Safe cookie dough!! What a wonderful thing. And I agree..Montana sounds amazing. It is so hot and sticky here in Alabama.

Mommy Of Two Little Blessings said...

Tried this, love it! Thanks so much for sharing. I really appriciate your ability to share your great adventures. You are an encouragement to me. Sincerely, Mommy of two little blessings & so much more!

Jennifer said...

I wish this was like FB and I could "like" all of your comments. I do live in Texas so I completely understand Ticia. And while the summers are definitely unbearable at times, I DO NOT like snow. or coldness. So I could never live in Montana.

On another note, thanks for the recipe and idea. I'm going to try this tomorrow with my kiddoes!

Anonymous said...

thank you so much. There are so many of these sort of recipees so thanks for explaining about the milk-egg change. I teach a little science class at a summer camp. My campers loved this (especially the squishing part). Also, I too want to visit Montana.

Okapi said...

I think it tastes really good, the only problem I had is I do not like all the salt in it I made two batches one with salt and one with no salt. The one with no salt was pereferrably sweeter!:)

Mrs Coops said...

Love the squishing-in-a-bag idea! Thanks!

Antuna's said...

Based on that description, we are planning summer trip to Montana! My hubby has always wanted to relocate there, but you it is just so hard to make the leap :-)
My home schoolers will love this recipe! Thanks!!

Anonymous said...

Just made this, I tasted and it was great but I put it in the freezer to firm up a bit. Gonna make it again with my four year old son and 1 year old. They love helping me in the kitchen so this is great for us. Thanks

kait said...

I seriously love you for posting this! On behalf of all broke college kids with no eggs (or mixing bowls, or mixer....okay you get it) I thank you!
cafeetpapier.com