It should be good for about a week and then after that make a fresh batch! You can also portion the dough into small Ziplock freezer bags and store in the freezer for up to a month. It may be hard to reserve some for later but if you do store the cookie dough in an airtight container and place in the fridge. If you prefer white chocolate chips, walnuts, or raisins then go for it! You can add to the dough or replace the chocolate chips as your heart desires. Almond milk, cashew milk, or oat milk are good options. It’s quite easy to substitute the butter and milk for vegan butter and non- dairy milk. Our version eliminates those ingredients so it’s safe to eat and just as good. Typically, cookie dough contains raw eggs and flour both of which shouldn’t be eaten raw. If you’re looking for cookies to bake, try Lemon Butter Cookies and Hamantaschen. Our version is made with graham crackers instead of flour which we think you’ll really love. There are only a few cookie or cake batters that are just as tasty raw as they are cooked. We imagine you’re jumping with excitement that the infamous chocolate cookie now has an edible cookie dough. Throw them into a food processor and pulse until you have fine crumbs. Test Kitchen Tip: You can buy packaged graham cracker crumbs at the store, or you can make your own! For this recipe, you'll need 22 graham cracker sheets (or 2 1/2 sleeves). (Although we've never had a problem finishing it.) If you want to cut the recipe in half, you'll need: 3/4 cup butter, 3/4 cup brown sugar, 1 1/2 teaspoons vanilla extract, 1 2/3 cup graham cracker crumbs, 2 1/2 tablespoons milk, 1/2 teaspoons salt, and 2/3 cup chocolate chips.
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