Ingredients
Egg Free Cookie Dough
- 1/2 cup butter, room temperature
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk
- 1 cup all-purpose flour
- 1 cup chocolate chips
Regular Cookie Dough
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
Instructions
- Make Egg Free Cookie Dough: In the bowl of your stand mixer fitted with the paddle attachment, beat together the butter and light brown sugar on medium speed for 1 minute. Add salt, vanilla, and milk; continue mixing for 30 seconds until combined, scraping down the sides as needed. Reduce speed to low and mix in the flour until just combined. Fold in the chocolate chips evenly.
- Freeze Cookie Dough Balls: Line a baking sheet with parchment paper and roll the egg-free cookie dough into 1-inch balls (about 30). Place them on the sheet and freeze for 1-2 hours until completely solid.
- Prepare Regular Cookie Dough: Once the egg-free dough balls are frozen, preheat your oven to 375°F (190°C) and line another baking sheet with parchment paper. In the stand mixer bowl, cream the butter and light brown sugar together on medium speed for 2 minutes.
- Add Wet Ingredients: Mix in the egg, egg yolk, vanilla, kosher salt, and baking soda for 1 minute until fully incorporated, scraping sides as needed.
- Add Flour and Chips: Lower the mixer speed to low, add the flour, mixing until just incorporated, then stir in the chocolate chips evenly.
- Assemble Stuffed Cookies: Scoop a heaping tablespoon of regular cookie dough and flatten it slightly. Wrap this dough around one frozen egg-free dough ball, sealing and rolling it into a smooth ball. Place the stuffed cookie dough balls onto the prepared baking sheet spaced about 2 inches apart.
- Bake: Bake in the preheated oven for 7-8 minutes, or until the bottoms are golden brown. Seven minutes is optimal for a soft but thoroughly baked cookie.
- Cool: Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- Keep Frozen Dough Cold: Keep the egg-free frozen cookie dough balls in the freezer while baking batches to maintain their firmness for easy wrapping.
Notes
- Using room temperature butter ensures even mixing and best texture.
- Freezing the egg-free dough balls solid is key to prevent melting during baking.
- The egg-free dough is safe to eat raw since it contains no eggs.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend but adjust liquid if necessary.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
