Cookie Dough without Eggs and a Recipe for Cookie Dough Cheesecake
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We don't blame you for getting cravings for raw cookie dough, but there are a couple issues you may find yourself faced with. For one, there's risk to consuming cookie dough with raw eggs and even the unbaked flour. For another, you may want some cookie dough but may not want to make an entire batch of cookie dough, the kind you would use to make a whole batch of cookies. With that in mind, this recipe is for a more individual serving of cookie dough, without eggs and with some modifications to the flour.
Here are the ingredients you'll need: - softened unsalted butter (2 tablespoons) - granulated sugar (a little over 1 tablespoon) - brown sugar (1 tablespoon) - all purpose flour (5 tablespoons) - heavy cream (1 tablespoon) - chocolate chips (2 tablespoons) - vanilla extract (quarter teaspoon) - kosher salt |
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Start by adding the flour to a bowl that is heatproof. Microwave the bowl with flour for one minute on a high setting. Take out, set aside, and let it cool to room temp.
In a separate bowl, mix together the brown sugar, granulated sugar, and softened butter. You'll want to let all the sugar dissolve, so mix for at least a minute. Now add the vanilla and a pinch of kosher salt to the bowl and mix this in as well. Add the tablespoon of heavy cream now (this will soften the dough, so if you want a stiffer dough, add less).
Now add the chocolate chips and mix the minimal amount. Feel free to enjoy your safe cookie dough right away or refrigerate for later.
If you're in the mood for something else with a cookie dough flavor, consider this recipe for cookie dough cheesecake. The ingredients you'll need are:
Cookie crust:
- granulated sugar (quarter cup)
- chocolate chips cookies (1.75 cups, crushed)
- unsalted butter (1/3 cup, melted)
Frosting:
- chocolate chips (quarter cup, mini size)
- brown sugar (2 tablespoons)
- softened unsalted butter (4 tablespoons)
- softened cream cheese (4 ounces)
- confectioners' sugar (quarter cup)
- vanilla extract (half teaspoon)
- salt (half teaspoon)
Filling:
- cream cheese (24 ounces, room temp)
- lightly beaten eggs (3)
- granulated sugar (1 cup)
- chocolate chip cookie dough (8 ounces, refrigerated)
- chocolate chips (half cup, mini)
- sour cream (8 ounces)
- vanilla extract (2 teaspoons)
- salt (quarter teaspoon)
Preheat your oven to 375.
Mix together the butter, sugar, and crumbled chocolate chip cookies (from the crust ingredients) in a small bowl. Press this crust mix down into a springform pan (typically 9 inch) that you have greased with butter. You're going to wrap the outside of the pan in tinfoil (this helps prevent leaks). Put it in the fridge to get firm while you continue with the rest of the recipe.
Grab bits of the cookie dough and roll into balls. Put on a plate and leave aside for the moment. Take a large mixing bowl and mix together the eggs, sour cream, cream cheese, granulated sugar, vanilla extract, and salt. Beat together until it's all completely mixed.
Pour half of this filling into the pan over the crust you refrigerated. Sprinkle a quarter cup of the chocolate chips on top of this. Spread out half of the balls of cookie dough on top of this. Repeat this process with the other halves of the filling, chocolate chips, and cookie dough.
Bake in the oven for about an hour. Take out and place on a wire rack to completely cool. Refrigerate for at least several hours.
For the frosting, beat together the butter, powdered sugar, vanilla, brown sugar, cream cheese, and salt in a large bowl. Beat until everything is nice and fluffy. Fold in half a cup of the chocolate chips. Take the cheesecake out and remove from the springform pan. Spread the frosting out however you would like on top. Enjoy!
In a separate bowl, mix together the brown sugar, granulated sugar, and softened butter. You'll want to let all the sugar dissolve, so mix for at least a minute. Now add the vanilla and a pinch of kosher salt to the bowl and mix this in as well. Add the tablespoon of heavy cream now (this will soften the dough, so if you want a stiffer dough, add less).
Now add the chocolate chips and mix the minimal amount. Feel free to enjoy your safe cookie dough right away or refrigerate for later.
If you're in the mood for something else with a cookie dough flavor, consider this recipe for cookie dough cheesecake. The ingredients you'll need are:
Cookie crust:
- granulated sugar (quarter cup)
- chocolate chips cookies (1.75 cups, crushed)
- unsalted butter (1/3 cup, melted)
Frosting:
- chocolate chips (quarter cup, mini size)
- brown sugar (2 tablespoons)
- softened unsalted butter (4 tablespoons)
- softened cream cheese (4 ounces)
- confectioners' sugar (quarter cup)
- vanilla extract (half teaspoon)
- salt (half teaspoon)
Filling:
- cream cheese (24 ounces, room temp)
- lightly beaten eggs (3)
- granulated sugar (1 cup)
- chocolate chip cookie dough (8 ounces, refrigerated)
- chocolate chips (half cup, mini)
- sour cream (8 ounces)
- vanilla extract (2 teaspoons)
- salt (quarter teaspoon)
Preheat your oven to 375.
Mix together the butter, sugar, and crumbled chocolate chip cookies (from the crust ingredients) in a small bowl. Press this crust mix down into a springform pan (typically 9 inch) that you have greased with butter. You're going to wrap the outside of the pan in tinfoil (this helps prevent leaks). Put it in the fridge to get firm while you continue with the rest of the recipe.
Grab bits of the cookie dough and roll into balls. Put on a plate and leave aside for the moment. Take a large mixing bowl and mix together the eggs, sour cream, cream cheese, granulated sugar, vanilla extract, and salt. Beat together until it's all completely mixed.
Pour half of this filling into the pan over the crust you refrigerated. Sprinkle a quarter cup of the chocolate chips on top of this. Spread out half of the balls of cookie dough on top of this. Repeat this process with the other halves of the filling, chocolate chips, and cookie dough.
Bake in the oven for about an hour. Take out and place on a wire rack to completely cool. Refrigerate for at least several hours.
For the frosting, beat together the butter, powdered sugar, vanilla, brown sugar, cream cheese, and salt in a large bowl. Beat until everything is nice and fluffy. Fold in half a cup of the chocolate chips. Take the cheesecake out and remove from the springform pan. Spread the frosting out however you would like on top. Enjoy!