You’re going to hate me for this one. It’s going to make you very, very fat.
When I make cookies, only about half of the dough ever actually gets baked. The rest inexplicably jumps into my mouth straight from the bowl. In fact… I usually start picking at the dough when it’s only at the ‘sugar creamed with butter’ stage (why is this so delicious? It’s so wrong). Although eating raw cookie dough is one of the only reasons that I ever make cookies, there’s always a slight guilt that my greediness has disrupted my baking. Plus there’s always the nagging feeling that eating raw egg is going to make me hideously sick, even though there’s actually very little chance of that these days.
Cue guilt-free cookie dough eating! Certainly not guilt-free in terms of calories, but you don’t need to feel bad for eating the dough before baking, because that’s what’s meant to happen. Plus there’s no raw egg, so no chance of illness.
The only problem you might have is resisting the urge to pick up the entire lump of dough and eat it like an apple before you even roll it into balls. If you’re really having trouble, you can do the whole ‘one for the bowl, three for my mouth’ thing. That’s the route I took. It was a very delicious route.
If you want to be really fancy, you can even drizzle these with extra melted chocolate once you’ve rolled the dough into balls – or even cover them entirely to make little truffles. But who has the patience for that when there’s a bowl of cookie dough in front of you?
Now excuse me while I go and stuff my face with the rest of these.
- 70g granulated sugar
- 80g light brown sugar
- 100g unsalted butter
- 2tbsp milk
- 150g plain flour
- 70g milk chocolate chips
- Using your fingertips, cream together the sugars and butter. Add the milk, and mix to combine.
- Add the flour a bit at a time, and continue mixing thr dough with your hands. Finally add the chocolate chips, and mix well to ensure they are evenly distributed.
- If the mixture is too soft to shape into balls at this stage, leave it in the fridge to set for an hour.
- Use a teaspoon or small scoop to break off small pieces of dough, and roll them into balls in the palms of your hands. Store in the fridge.
For the original recipe, see Pass The Sushi.