I live in a household of people who like to lick the bowl.
Except me, I'm the odd one out. 'Wait,' I cry 'That has raw egg in it!'
Everyone around me looks at me like I am some kind of crazy 'cause y'know they just wanna eat raw dough.
As I compromise I came up with this egg free chocolate chip cookie dough a while back and last week I thought I would give the kids a treat and pop it onto thumbprint cookies.
Of course they loved them, in fact Sweet loved them most of all and after finding extra left over raw cookie dough in the bowl she was in dough heaven.
I on the other hand was not completely smitten, they tasted OK but I think my brain was convinced that I should not be eating the raw dough.
Anyhoo enough about my issues. The point of this intro is that if you like raw cookie dough you'll love these cookies. Yup just like I thought, pretty much everyone that is not me can now scroll on down to the recipe.
Egg free Chocolate Chip Cookie Dough Thumbprint Cookies
225g (8oz) unsalted butter (softened to room temperature)
2 cups plain flour (all purpose)
1/3 cup cocoa
1 cup sifted icing sugar (powdered sugar)
pinch salt
2 tsp vanilla extract
Line 2 baking trays with baking paper (parchment paper) and preheat oven to 160 C (325 F).
Place all ingredients in a large bowl and mix until combined.
Roll tablespoons (US approx 1 1/2 Tbsp) of mixture into a ball, flatten, place onto prepared trays with enough space around to spread a little.
Use your thump to press an indent into the middle of each cookie.
Bake for 18-20 minutes or until the cookies are firm to touch.
Allow to cool on tray for 5 minutes and then remove to wire tray to cool completely.
Once cooled place 2 teaspoons of chocolate chip cookie dough mixture (recipe below) on top of each cookie. If you like sprinkle extra mini chocolate chip cookies on top of each cookie.
Store in an airtight container in fridge for up to 3 days.
Egg Free Chocolate Chip Cookie Dough
1 cup plain (All purpose) flour
75 grams (3oz) unsalted butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp (2 US Tbsp) Milk
1/2 tsp Vanilla
1/2 cup mini chocolate chips
Sift the flour and set aside.
In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.
