Monday, 1 August 2011

Cookie Dough

If there is one food substance that I could eat for all eternity then it would be cookie dough (even though right now I'm on a gluten-free diet). The possibilities with this bad boy are endless. You can have it plain or mixed with chocolate chunks/chips/swirls, you can add nuts, peanut butter and cocoa powder. It is just so good and so versatile.
Now I've found even more ways to enjoy it, uncooked, as truffles and as gooey sauces!
Taken from some of the most amazing cooking blogs, these are recipes that desperately need to be made!

1. Raw Cookie dough (Taken from http://www.cupcakeproject.com)

To make it egg-less, I used milk to replace the moisture from the eggs. It worked perfectly!

  • 2 C all-purpose flour
  • 1/2 t salt
  • 3/4 C unsalted butter, melted
  • 1 C packed brown sugar
  • 1/2 C white sugar
  • 1 T vanilla extract
  • 4 T milk
  • Any amount of any mix-in you'd like - I used cacao nibs, but chocolate chips, nuts, or fruit would all work.
  1. Mix all ingredients in a big bowl. That's it!


2. Cookie dough truffles (Taken from http://thevillagecook.com)
  • 1/2 cup softened salted butter
  • 3/4 cup light brown sugar
  • 1 tsp vanilla
  • 1 (14oz) can of sweetened condensed milk
  • 2 1/4 c flour 
  • 1/2 cup mini chocolate chips

Combine (in a bowl,)  the butter, sugar,vanilla,and sweetened condensed milk. Add the flour and chocolate chips.
Chill your dough if you need to. Maybe a half hour. Roll into walnut sized balls. Place balls in the freezer for 2hrs.
Melt  12 oz chocolate chips with 1 tbs shortening or butter. To melt, place in a microwave at 25 second intervals, stirring between each. Be careful- overheated chocolate can seize up. Just get it till it’s starting to melt and stir away, the chocolate will continue to melt and smooth out. 
Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. You don’t have pastry bags? Okay, in this instance a plastic bag should work. But, next time you see some of those disposable pastry bags…get them. They are so worth it.  :) So, drizzle or dip and store these babies in the fridge.
cookie dough truffles

3. Cookie Dough Dip (By the amazing http://www.howsweeteats.com)

First you need a batch of cookie dough batter
makes about 1 1/2 cups
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1 8-ounce block of cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cups chocolate chips
  • Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. 
Now this is the extra yummy part, you can start adding to it:
For Snickerdoodle Dough Dip: add 1/2 tablespoons cinnamon (or 2 tablespoons cinnamon for a full batch)
For Peanut Butter Cookie Dough Dip: add 1/4 cup peanut butter and 1/4 cup chocolate chips (or 1/2 cups for a full batch)
For Dough Chocolate Fudge Dough Dip: add 1/4 cup cocoa powder and 1/4 cup chocolate chips (or 1/2 cups for a full batch)

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