Directions for: Chocolate Chip Cookie Dough
Ingredients
1 cup all-purpose flour
tsp baking soda
tsp fine salt
cup packed light brown sugar
cup granulated sugar
4 Tbsp unsalted butter, at room temperature
2 Tbsp plain yogurt
tsp alcohol-free vanilla extract
cup semisweet mini chocolate chips
Directions
1. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
2. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
3. Refrigerate in an airtight container for up to 5 days.
Tips and Substitutions
Cook's Note
Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked.
This eggless dough can also be baked. Roll tablespoons of the dough into balls. Space evenly out on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, about 10 minutes.
Source and Credits
Courtesy of Food Network Kitchen.
Copyright 2015 Television Food Network, G.P. All rights reserved.
See more: Chocolate, Dessert, Cookies