26, Feb 2014
Cookie Dough

One of the best things about making cookies, for me, is picking at the dough. But it has raw eggs in it, which you’re not supposed to eat, so I decided to come up with a better recipe for cookie dough. I decided to make them as freezer cookies — make the dough, shape them into cookies, and freeze them for snacking. Another good use might be to make cookie dough ice cream, though I haven’t tried that yet.

One comment on the chocolate: I originally used bittersweet chips (Ghirardelli 60%) because I like the taste, but they’re pretty hard, and after freezing were annoyingly hard to bite. Milk chocolate, or even a softer, smaller dark chocolate works better.


1/2 c (1 stick) butter, softened
2/3 c brown sugar, packed
1/2 tsp salt
1/3 c granulated sugar
1 tsp vanilla
1/2 c milk (I’ve generally used 2%)
1 + 1/3 c all purpose flour (or substitute your favorite gluten-free flour mix)
3-5 oz chocolate of your choice, chopped
1/2-1 c toasted walnuts, chopped


Cream the butter and sugars in a mixer. Add the salt, vanilla, and about half the milk. Add the flour gradually, balancing with the remaining milk as needed to keep the right cookie-doughish consistency. Fold in the chocolate and walnuts. Roll into a log in some parchment paper (you might want to refrigerate for a little while to make this easier) and refrigerate overnight. Slice into 1/2″ thick rounds, lay out on a cookie sheet, and freeze. Once they’re frozen you can toss them into a freezer bag. Or, you know, just leave the bowl in the refrigerator and keep a spoon handy.