Eggless Chocolate Chip Cookie Dough

• Vegetarian

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 cup Brown sugar, packed light
  • 1/2 cup Chocolate chips, regular or mini semisweet
  • 1/4 cup Granulated sugar
  • 1/4 tsp Sea salt, fine
  • 1/2 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 2 tbsp Milk or cream

Found on leitesculinaria.com

Ingredients

• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/2 cup regular or mini semisweet chocolate chips

Directions

• 1. In a large bowl with an electric mixer on medium speed, beat the butter and sugars until light and fluffy, 2 to 3 minutes. Mix in the milk or cream and vanilla until combined. Reduce the speed to low or switch to a spoon and stir in the flour and salt until incorporated. Stir in the chocolate chips.2. The cookie dough can be consumed immediately or covered and stashed in an airtight container in the refrigerator for up to 3 days. Don’t bake it.