Prep 15 mins
Cook 0 mins
I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.
- 1⁄2 cup butter, room temperature
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1⁄4 cup milk
- 3⁄4 teaspoon vanilla extract
- 1 1⁄8 cups flour
- 1⁄4 teaspoon salt
- 1 cup chocolate chips
- Cream butter, and sugars together.
- Blend in milk and vanilla.
- Add flour and salt and mix well.
- Stir in chocolate chips.
It was kind of sweet and very thin, so I added a little less sugar and a little more flour, plus a pinch of baking soda for that savory undertone. I love to freeze it in spoonfuls. Delicious!
Delicious! The husband and I have been craving cookie dough, and this was quick and easy to make! We both just got over being sick and didn't want to take any chances of getting sick again from raw eggs, so I found this recipe. Based on other reviews I used a little more flour and a little less sugar and it was perfect! I thought the texture was slightly different than regular cookie dough, but it tasted exactly the same, so it was great.
Followed the recipe to the letter. Too much chocolate- next time round (and there will be a next time) I would use only half the chocolate.