Chocolate Chip Cookie Dough

Meet your new favorite sweet treat. This eggless cookie dough is safe to eat raw.

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
1 cup plain flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yoghurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup milk mini chocolate chips

Whisk the flour, baking soda and salt together in a medium bowl and set aside.

Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.

Refrigerate in an airtight container for up to 5 days.

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Cook's Note: The dough can also be baked. Roll tablespoons of the dough into balls. Space evenly out on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, about 10 minutes.

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