So, here we are end of July. Summer has peaked and we are already looking to Fall. Well, I am, anyway. When The Chicago Bears go back to training camp, I go back into the kitchen. It’s training camp for the players, and treat-making training in the kitchen for me. Now is my time to kick it into high-gear and really start reading baking blogs in search of new and exciting treats to add to my rotation for the upcoming NFL season. Not only do they have to be new and exciting and taste good (obviously), but, they have to transport well, serve well (like pick up and eat with your hands) and it’s a bonus if you can make ahead of time and keep in the fridge or freezer. Those are all key things I look for in a recipe.
So, with that said, I just came across an idea that has left me kicking myself for not thinking of it sooner. Cookie Dough…Chocolate Chip Cookie Dough! Who doesn’t love to eat cookie dough? I mean, they served it to us as a dessert in massive tubs in the ice-cream cooler when I was in college. This is not a new thing…it’s been a real treat since the 80’s at least (yes I’m old). And if any of you are familiar with the show Shark Tank, you might have seen the sisters from Illinois who won the backing of their brilliant and delicious product: The Cookie Dough Cafe, which is egg-less edible cookie dough. It’s amazing! But it does come with a price tag.
So, I set out to try and make my own…I said, I’m staying in on this Friday night and not drinking wine and test baking. Ok, good decision, time well spent – I LOVED what I made. I found a great recipe from a blogger named “Cooking Classy” in which she shares her recipe. Basically, it’s a standard chocolate chip cookie dough recipe, but you swap out the eggs for Half-and-Half cream. And there is no need for baking soda since there is no baking involved.
Here is a sneak peak of what mine looked like:
I tell you, they tasted delicious. I make 100 cookies a week for the Chicago Bears, so I know cookie dough. These definitely tasted a little bit different, but delicious, none-the-less. And my co-workers all loved them! However, if you know me, I like to add a touch of my own creativity. So here is what I am thinking: I’m going to brown the butter in a pan instead of using room temperature. I think that might give them an extra kick. Or, it could make them a soupy mess…we shall see! I’m also going to do a test run of covering some in either milk chocolate, or half milk, half semi-sweet and then a sprinkle of sea salt. I’m going to send some to work and take a poll. I’ll let you know the results. But in the meantime, here is a link to the recipe: Cooking Classy
And best part about these little bites of joy… I can make a ton ahead of time and freeze them! I’m going to be so organized this season and get a good night’s sleep each week! 🙂
I’ll check back with you on the results of my edits to the recipe and let you know if they were a hit!