Can't go wrong...right?
But I have to say...this is the first time I have actually made egg-less cookie dough.
Yes, that means I have been eating raw eggs since I was a kid.
I never really worried about it too much.
But....my husband has been taking a microbiology class.
He has shared with me the dangers of eating raw eggs.
DISEASE....my friends, disease!
(Really, I can't remember what he said but it is BAD. Shame shame.)
So I have changed my ways.
So for the cookie dough recipe, I searched Pinterest.
I finally settled on this recipe from The Lady with the Red Rocker.
I did make a few minor changes, because I am allergic to recipes...but I really loved a couple things about her recipe.
1- I love that her recipe has baking soda in it. Even though it is not needed for leavening, I want this to taste exactly like regular cookie dough, and regular cookie dough has baking soda.
2- I love that it has plenty of vanilla and also some brown sugar....'cause my favorite cookie recipe has both.
So now let me share my version of the recipe. (I made half with chocolate shavings and the other half with crushed white chocolate chips.)
Egg-less Chocolate Chip Cookie Dough
1/2 cup butter (soft)
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
3 tbsp. milk
1-1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate chips (or shavings)
1/2 cups white chocolate chips (or pieces)
(FYI....I don't get fancy when mixing cookie dough. I don't sift, or use separate bowls or anything like that.)
*Basically, use a stand mixer or hand mixer and cream together butter, sugars, vanilla & milk until fluffy. Add salt, baking soda and flour (starting with 1 cup flour and add more if the dough is too soft) and mix until fully combined. Add chocolate chips (or shavings) and gently mix with spoon until evenly combined.
Now your cookie dough is done. Either grab a spoon and dig in, or continue to make carrot pops. If you are going to make carrot pops, refrigerate dough for about 30 minutes while you get everything else ready.
-For carrot pops, you will need toothpicks, orange candy melts, parchment paper, and some green ribbon/twine.
-Get out a large sheet of parchment and toothpicks, and now you are ready to form your cookie dough.
-Start with about 2 tablespoons of cookie dough per carrot. Using your hands, roll cookie dough into a ball, and then form one end into the "tip". Just kind of roll the end so it is slightly tapered. It will be like a short, fat carrot. Once you have formed all of your carrots, stick toothpicks into the fat end and cool in the fridge or freezer until super firm.
-Once your carrots are firm, you can get ready to dip them. Using a shallow bowl, melt about half a bag of orange candy melts according to package. One at a time, hold carrots by the toothpick and dip into candy melts. Roll carrot until all sides are covered. Lift out of chocolate and shake off the excess, and then scrape the bottom of the carrot against the edge of the bowl, and then set that bottom side on a piece of parchment. Repeat with all of the carrots, and then let the covered carrots set up in the fridge.
-Now, you can take what's left of the candy melts and spoon it into the corner of a freezer bag. Once the carrots are set up, remove from fridge. Snip the corner off the freezer bag and drizzle the "lines" onto the carrots. Before the lines set, pick up each carrot and move to clean parchment paper.
-Let candy melts set one last time. Once the carrot are completely set up, remove from parchment and tie ribbons onto the toothpicks.
These will keep for several days in the fridge and can be served on their own, or in a bucket of dirt. :)
But I did crush some chocolate graham crackers. They looked really cute and my kids were a little creeped out by it. Win win.