Egg-free cookie dough filled with chocolate chips and sprinkles
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 140 grams (1 cup) plain flour or all purpose flour, heat treated*
- 1 tablespoon full fat or whole milk
- 50 grams (1/4 cup) funfetti sprinkles
- 75 grams (1/2 cup) chocolate chips
- 75 grams (1/2 cup) white chocolate chips
- Place butter, sugars and vanilla in a large mixing bowl. Beat using an electric mixer on medium speed for 1-2 minutes until pale and creamy.
- Add flour and milk and beat briefly until a soft cookie dough forms. Finally, stir through sprinkles and chocolate chips.
- Scoop cookie dough into balls, roughly 1 tablespoon each, and roll smooth using your hands. Place cookie dough in the fridge for 30 minutes to chill.
- Eat cookie dough straight, enjoy with ice cream or incorporate into your favourite dessert. Store cookie dough in the fridge.
*Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.