cookie dough recipe with eggs
The Best cookie dough recipe with eggs
What I appreciate most about this recipe is how it balances indulgence with a little bit of nutrition. The eggs add protein and structure, making the cookies chewy without being overly dense, and the whole process takes less than 30 minutes from start to finish. I’ve tweaked it over the years to use slightly less sugar than traditional recipes, and my family hasn’t even noticed. It’s one of those rare desserts that feels special enough for company but easy enough for a Tuesday night. Plus, the leftovers—if there are any—keep well in the fridge for a few days, so I can grab a couple whenever that sweet craving hits.
Classic Chocolate Chip Cookie Dough
A rich and buttery cookie dough recipe with eggs, perfect for baking or enjoying raw (if using pasteurized eggs). This recipe yields soft, chewy cookies with gooey chocolate chips in every bite.
🥘Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. -
3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with an electric mixer). -
4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. -
6
Fold in the chocolate chips until evenly distributed throughout the dough. -
7
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. -
8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. -
9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
🔧Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chocolate Chip Cookie Dough Works
❓ Frequently Asked Questions About Chocolate Chip Cookie Dough
1. Is it safe to eat raw cookie dough with eggs?
Raw cookie dough containing eggs carries a risk of salmonella, a bacteria that can cause food poisoning. To minimize risk, use pasteurized eggs or heat-treat the eggs by warming them to 160°F (71°C) before mixing them into the dough. Alternatively, you can bake the dough into cookies or other treats to ensure safety.
2. Can I substitute pasteurized eggs in a cookie dough recipe?
Yes, pasteurized eggs are a great substitute in raw cookie dough recipes. They’ve been heat-treated to kill bacteria like salmonella, making them safer to consume raw. You can find them in most grocery stores, often sold in cartons near regular eggs.
3. How do I heat-treat eggs for cookie dough?
To heat-treat eggs, whisk them in a bowl and place the bowl over a pot of simmering water (double boiler method). Stir constantly until the eggs reach 160°F (71°C), then cool them before mixing into the dough. This process kills harmful bacteria while keeping the eggs liquid enough for baking.
4. Can I freeze cookie dough made with eggs?
Yes, you can freeze cookie dough with eggs, but it’s best to bake it first or use pasteurized eggs to reduce risk. If freezing raw dough, portion it into balls and store in an airtight container for up to 3 months. Thaw in the fridge before baking for best results.
5. What’s the best way to store egg-based cookie dough?
Store egg-based cookie dough in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze it (as mentioned above). If the dough contains raw eggs, avoid leaving it at room temperature for more than 2 hours to prevent bacterial growth.
