Pregnant Lady Cookie Dough

This is actually just a post rewind of sorts… bear with me.

…the other day, my husband said I should make chocolate chip cookies. Cookies are basically his favorite thing ever. (And I don’t mean my decorated sugar cookies. He likes regular ol’ cookies.) Me being the hormonal, whiney, cranky-pants that I am lately, protested because A) I would have to make cookies, and B) I couldn’t eat any dough.

See, people always say you shouldn’t eat raw cookie dough or cake/brownie batter because the raw eggs and salmonella blah blah blah… and no one actually listens to that.

BUT. When you’re prego, salmonella is a really big deal. Like it can cause miscarriage big deal. So I wasn’t even trying to tempt myself.

Thankfully, I had these Cookie Dough Truffles up my sleeve. Raw cookie dough sans eggs. I will now refer to it as Pregnant Lady Cookie Dough.

(**Quick note: While this satisfied my cookie dough need, it didn’t quite satisfy my husband’s cookie need. You can’t bake dough without eggs, it just won’t work! I think I owe him…)

When I posted the original recipe, I coated them in chocolate. I’ve made this dough a few times now, and most of the time it doesn’t make it to the dipping stage. Usually I bake it into something. This time, no way.

I scooped the dough into small balls, lined them up on a wax lined baking sheet, and left them in the freezer overnight. The next morning, I packed them all in a quart-sized zip top bag and gifted them to my brother-in-law for this birthday. He’s a cookie dough fiend.

…not all the dough made it into cute little balls. The rest resided in my fridge until we polished it off last night. 🙂

To make things easy, here is the recipe again, appropriately renamed:

Pregnant Lady Cookie Dough – adapted from eat.drink.smile. 

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar

2 tsp vanilla
scant 1/3 cup milk (little less than 1/3 cup)

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda

1 cup semi-sweet chocolate chips (I used reg size but mini would work!)

Directions:

1. Beat together butter and sugars until combined.

2. Add vanilla and milk and beat, scraping and cleaning beaters/paddle a couple times.

3. Mix together flour, salt, and baking soda, then slowly add to wet mixture until completely combined.

4. With a wooden spoon or spatula, stir in the chocolate chips.

5. Scoop into small balls and freeze on a baking sheet. Once solid, store in a zip top bag for anytime snacking.

Pregnant ladies everywhere, you’re welcome.