Edible Egg-less Chocolate Chip Cookie dough

posted in Recipes on 10/14/2013

INGREDIENTS
1 stick unsalted butter, softened
3/4 cups packed brown sugar
2 teaspoons vanilla (based upon feedback, you may want to reduce this amount. I like a prominent vanilla flavor but feel free to adjust)
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips

DIRECTIONS With your mixer, cream together butter and brown sugar. Add in vanilla and salt, mix. Add in flour. The mixture is going to be crumbly at this point.Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing.

Fold in 1/2 cup mini chocolate chips and 1/2 cup milk chocolate chips. Store leftovers in the refrigerator. Freeze for up to three months.