We tried buying those little frozen cookie dough cups from a school fundraiser, and they were great. But they were also super expensive. Why spend so much when cookie dough is so cheap to make? So began my quest for good, safe cookie dough...
I experimented making frozen cookie dough, just simply skipping the eggs. I was left with a dry ball of goo. Tasted OK, but the texture was awful. My next attempt, I added pasteurized egg substitute, and the results were better, but the dough got too creamy.
|Audrey, adding the margarine|
So now that I worked out the kinks, I will share my recipe with the blog world :) If you follow my directions, you should end up with 12, 2 tablespoon servings of creamy, frozen dough, that still has that little bit of a sugar "crunch" that brings me so much happiness :) Enjoy!
|I like to use times like this to teach my kids that you do NOT lick your fingers while baking ;)|
Beating at a slow speed (2 on my kitchen-aid stand mixer) add 3/4 cup of sugar, and 3/4 cup packed brown sugar.
Stop your mixer while you measure ingredients, because to get that crunchy texture you CAN NOT OVER MIX!
Add 1 tsp vanilla.
Now time for your egg substitute. My recipe calls for 2 eggs. On the egg carton, it says 1/2 cup = 1 large egg. I use slightly LESS than 1/2 cup, or the dough gets too runny.
Now slowly add your flour mixture, but make sure you are still on low speed.
Add your chips. Stop mixing as soon as you add the chips.
|My little sidekick, Audrey :)|
To store I like to use bathroom cups. They are the perfect size for 2 tablespoons of dough, which is MORE THAN enough for an indulgent treat :) I'm all about portion control...
After you fill the cups, take Press and Seal wrap and rip off an 8 inch section. cut that into thirds, so you have little squares.
Cover your cups and freeze. Pull one out when the craving strikes.