When I was little my sisters and I would always fight over who got to lick the egg beaters after making cookies. I understand that this is now considered to be a bad idea giving kids cookie dough (i.e. raw eggs), but I turned out just fine. While I will probably allow my children to lick the beaters I am a little more cautious of eating something that might make me and the baby sick. Which means that I must make one recipe for baking cookies and one recipe for eating. Twice as much effort but, better safe than sorry.
This hasn’t been a big deal but as of late, I have developed a bit of a sweet tooth. Don’t get me wrong, I love the savory side of things but I cannot get enough of the sugary sweetness. Donuts, ice cream, cake, doesn’t matter just something to meet my sugar fix. When I had a specific craving for cookie dough this week I searched through my recipe box for this edible cookie dough recipe that I used to make with my sister during our late-night chats when I was home from college.
What I love about this recipe is how simple it is. I can whip up a big ole’ batch in 10 minutes which lasts quite a while in the refrigerator, and because the recipe is straightforward I usually have all the ingredients on hand. It is perfect for a sweet treat when the sugar monster rears its head.
2 cups All Purpose Flour
1 ½ cups Brown Sugar
1 cup Chocolate Chips
1 tsp Salt
2 tsp Vanilla Extract
2 sticks Butter, Unsalted
2 tbsp Milk
Mix the soften butter, milk vanilla, salt and sugar together, in a mixer until well blended. Slowly add flour until fully mixed. Fold in chocolate chips. Refrigerate anything you don’t eat in an air tight container.