I might be one of very few whom actually prefer baked cookies to raw.
The cause possibly may have been the constant threat my mother herald:
“raw cookie dough will give you worms”
I don’t recall that it ever happened to anyone but perhaps it isn’t discussed in polite society.
Still, I find it astounding in a medical sense. I really should have paid more attention in high school biology class.
With that introduction; how could you not be hungry for a little bit of cookie dough?
This recipe is sans eggs so no need to worry. I filled little chocolate cups but you can also roll the dough and dip in chocolate or just eat them out of
1/2 cup unsalted butter–softened
3/4 cup brown sugar
1 tsp vanilla extract
evaporated milk (as needed)
1 cup semi-sweet mini chocolate chips
toasted and chopped (optional)
chocolate ganache for topping or tempered chocolate for dipping.
With a mixer, beat the sugar and butter until creamy. Add the salt, and vanilla and beat again. Stir in the flour until just incorporated. Add evaporated milk a bit at a time until you reach the consistency you want…it won’t take much. Stir in the chocolate chips and nuts (if desired). If putting into cups, generously scoop dough into cups and then dip in ganache & top with chocolate chips or colored candy. If making into truffles, scoop out desired portions and put on lined cookie sheet. Refrigerate until hardened. Remove from fridge, roll into balls and dip in tempered chocolate. Top with chocolate chips or colored candies as desired.