The BEST “Edible” Chocolate Chip Cookie Dough

Late on saturday night as I was preparing an object lesson for my primary kids at church, I realized I had kinda run out of time to bake the 60 cookies that I wanted to give to them for a handout! Instead, I decided to make some cookie-dough balls — if my primary kids were anything like my own kids, I knew they would much prefer these anyway! I substituted the egg in my favorite chocolate chip cookie recipe for milk, to make them “edible” and quadrupled the batch. We had SO many left-over, that the adults got to eat some too–and they were a HUGE hit. I don’t think as many people have asked me for one of my recipes as much as this one! So, I told everyone i’d post it on the Blog! I was going to halve, and maybe even halve again, the recipe–but the batch turned out SO spot-on perfect, that I didn’t want to mess it up. They are soft and creamy, with the perfect balance of salt, and sugar and vanilla! I know this recipe makes a lot, but you can freeze any left over cookie dough balls, or make cookie dough ice-cream, or just hand them out to everyone you know to make them love you! 😉

Ingredients:
4 sticks salted butter, softened
2 1/4 cup brown sugar, packed
3/4 cup granulated sugar
4 tsp vanilla
1 tsp salt
4 cups AP flour
1/2 cup milk
4 cups dark or semi-sweet chocolate chips

Directions:
Cream the butter and sugar together in the bowl of an electric mixer for 1-2 minutes. Add the vanilla, salt and flour, and mix to combine well for another minute or two. Add the milk and stir until the cookie dough comes together, then add in the chocolate chips, and mix until evenly incorporated.

This one’s for you Mattawa Ward! I hope you all enjoy!
<3 Sarah