I’m actually not a big cookie-dough eater, but this eggless chocolate chip cookie dough recipe sounded perfect for a cold January evening, and I had all the simple ingredients on hand.
I suspected this recipe could be a big hit at home. And at a total time of less than 15 minutes, I figured I had nothing to lose. I made a bowlful, set it on the kitchen counter with a stack of spoons next to it, and waited to see what would happen. Shortly after, I received a text: “It’s delicious.” Followed by a second text: “I could eat the whole bowlful.” When I went back downstairs, there was also a note: “Mmmmmm, thanks!” Clearly, there was no need to be concerned about storage or shelf life!
I’d use a higher-end chocolate next time. (I used a store brand that wasn’t the best, and I think the quality of the chocolate stood out perhaps even more than in a baked cookie.) It made me think about other options, such as peanut butter chips, M&Ms, walnuts, peanuts, white chocolate chips, or any other favorite mix-in from regular baked chocolate chip cookies or brownies.
