If you feel the same way that I do about this picture, then The Cookie Dough Lover's Cookbook by Lindsay Landis might be something you want to check out.
(and when I googled Lindsay, I realized she blogs at Love and Olive Oil, one of the blogs that hosted the Food Blogger Cookie Exchange at Christmas. Even more awesome!)
I love chocolate chip cookie dough. Especially right out of the bowl, or with just a quick hit in the microwave to get everything hot and melty. It's really the best part of the chocolate chip cookie experience.
I also have a life-long inability to make the perfect, fluffy, thick chocolate chip cookie. Here in Denver I can blame it on the altitude, but it was an issue back when sea level and I were close partners in Indiana and Illinois.
This cookbook highlights all the great things you can do with the basic egg-free raw chocolate chip cookie dough recipe...and all the other flavors of cookie dough and their many manifestations.
If you search online for "egg free cookie dough", you'll find lots of options. Many of them look very similar. Since you're only eating it and not baking with it, the ingredients look a lot like a half-batch of chocolate chip cookies, without the eggs and the leavening agents (baking soda or baking powder). In fact, you'll be forced to eat it, since it won't bake into a standard cookie.
Rough life, right?
After I made the cookie dough (with mini M&M's instead of chocolate chips), I knew I needed to do something more than just shove it in my mouth with a spoon. So I stuffed pretzels and dipped them. Why not?
What You Need
Cookie dough, of course. Pretzels. Wilton's candy melts. Sprinkles.
What You Do
Make the eggless raw cookie dough of your choice. I used the recipe in the book.
Trying to stuff a small pretzel is not as easy as it sounds. I rolled the dough into small balls and then pressed it into one section of the pretzel. I melted a small amount of the candy melts and then dipped the cookie doughed section of the pretzel. Let the excess candy coating drip off, then lay on wax paper. If you're going to use sprinkles, you've gotta do it quick, before the coating hardens.
Enjoy the sweet and salty combination.
Don't worry if there is extra dough left over.
You know what to do.
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