"AFTER EIGHT" COOKIE DOUGH
They call New York the city that never sleeps. Well, I’d have to agree.
One thing I had to get used to moving from New York to Europe were store-hours. In France, groceries are closed on Sundays. In Germany, they take it one step further. All groceries are closed by eight o’clock… everyday!
This recipe comes in handy when you want to avoid rushing to the store before they close the doors, but it also works its magic without eggs… making this decadent cookie dough 100% salmonella proof. Perfect for adding to our Cookie Dough Lumps Ice Cream if you want!
Enjoy!!
Ingredients:
(Makes about 2 cups of cookie dough - or one dozen cookies if you bake them)
For your egg substitute:
2 tablespoons water
2 teaspoons baking powder
1 teaspoon vegetable oil
For the rest of the dough:
3/4 cup all purpose flour ( 80 grams )
1/4 teaspoon baking soda (not necessary if you are not baking the cookies)
5 tablespoons & 1 teaspoon unsalted butter (room temperature) ( 75 grams )
5 tablespoons, 1 teaspoon brown sugar ( 70 grams )
2 tablespoons & 2 teaspoons granulated sugar ( 40 grams )
1/4 teaspoon salt ( a generous pinch )
3/4 teaspoon pure vanilla extract*
10 tablespoons mild chocolate chips or bar of chocolate chopped into small pieces ( 80 grams )*
*for taste, substitute or omit as you see fit
Tools:
Electric mixer*
2 Medium mixing bowls
1 small bowl or cup
Whisk*
Stirring spoon
Baking sheet**
Parchment/ Baking paper**
*Ideal, not essential
** Only needed for baking cookies
Instructions:
Raw Cookie Dough for Ice Cream - skip the oven instructions and don’t bother with the baking powder or baking soda
Cookie Dough for Baking - follow the instructions as written
1. Whisk water, baking powder, and vegetable oil together in a small bowl. Set aside. (This will be your egg substitute.)
2. Preheat oven to 350 °F ( 175 °C ). In medium bowl, whisk together flour and baking soda and set aside.
3. Using an electric mixer (preferably with a paddle-attachment) mix the butter with both sugars. Beat at medium speed until light and whipped. Reduce the speed to low.
4. Add the salt, vanilla, and “egg substitute” from step one. Beat until well mixed.
5. Add the flour mix. Beat until just combined.
6. Stir in chocolate chips with a stirring spoon.
7. Drop tablespoon-sized balls of dough about 2 inches apart onto parchment-lined baking sheets.
8. Bake until just crisp on the edges, but still soft in the center (about 8 - 10 minutes). Let cool. Once cool, enjoy or store in an airtight container.
Raw cookie dough intended for adding to ice cream, is best when refrigerated overnight (or 24 hours) in an airtight container. This will improve its stability and texture by the time you’re ready to fold it into your ice cream.
Baked Cookies will keep at room temperature for about one week. Raw Cookie Dough will last one week when refrigerated.
Notes:
Other egg substitutes:
Unsweetened Applesauce or Mashed Banana | 1 egg = 1/4 cup unsweetened applesauce or mashed banana
(though this might effect the taste of your cookie dough by giving it a slight apple/banana taste)
Ground Flax Seed | 1 egg = 1 tablespoon of ground flax seeds and 3 tablespoons of water
(might cause a slight nutty flavor in your cookie dough)
Aquafaba | 1 egg = 3 tablespoons aquafaba
(Aquafaba is the liquid in your jar or can of chickpeas… stay with me. It works like magic and the flavor of chickpea will disappear as you bake… not recommended for raw cookie dough.)
+ Get creative: mix and match ingredients according to your tastes! For example, if you prefer walnuts over chocolat chips in your cookie dough, forget the chocolate and add walnuts instead! (These are your cookies! Do as you like!)
