Good morning, lovely friends! Happy Monday morning. I was clicking through the food and drink section of the Quirk Books website and came across The Cookie Dough Lover's Cookbook, by author and blogger Lindsay Landis. I remember hearing about it last year but totally forgot to order a copy—how amazing does it look? Anyway. It sparked an idea I've been half tossing around for a while: Cookie Dough "Cookies" (so meta). I am a notorious batter-eater, so I seldom fret about eating raw eggs. Here, however, I replace the eggs with applesauce just to be safe (you're not baking them, so you just need something wet to bring the dough together) and eliminated the baking soda (since, again, they're not going to rise)! These are such a playful little dessert. I saved a little batter to experiment with later on this week. What do you think I should do with it? Homemade cookie dough ice cream? I'd love your suggestions! xo Erin
MINIATURE CHOCOLATE CHIP COOKIE DOUGH "COOKIES"
SERVES: 10 to 12
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup plain applesauce
1/2 cup miniature chocolate chips, plus more for decorating (optional)
1. Beat the butter, granulated sugar and brown sugar in a bowl with a mixer until fluffy. Beat in the vanilla.
2. Add the flour and salt and beat until crumbly, about 2 minutes. Add the apple sauce and beat until combined, scraping down the bowl as needed. Fold in the chocolate chips.3. Roll teaspoonfuls of dough into balls, then flatten into cookies. Decorate with more chips, if desired. Store in the refrigerator up to 2 days.