If you’ve ever attempted to baked cookies before, you’ll know how delicious cookie dough is and how hard it is not to eat the entire batch before actually baking them. Normally this would not be such a great idea, because of the potential salmonella in the eggs. Well not anymore! Now you can indulge in cookie dough by the spoonful, or put it in ice cream, without the threat. Eggless cookie dough anyone?

To make this cookie dough super safe to eat, even for pregnant women, it’s advisable to cook your flour first.

Ingredients

• 125 gr butter
• 50 gr sugar
• 60 gr brown sugar
• 1/2 tsp vanilla extract
• 150 gr flour
• 1/2 tsp salt
• 100 gr chocolate chips
• 1 tbsp milk

Spread the flour onto a baking sheet and bake it at 200°C for about 5 minutes. This will make sure that any pathogens in the flour are killed.

Beat the butter with the sugars until light and fluffy, then add the vanille extract and mix well.

Mix in the flour and the salt and turn it into a smooth, slightly dry batter. If you want to use it in your ice cream, make sure it’s thick enough to roll or cut into bite size pieces. If it’s too thick, add the tablespoon of milk until it has the desired consistency.

This should totally satisfy your cravings! Now go on and eat it by the spoonful 😉

Happy Munchday!