So the reason for this recipe. I needed something to demo to my students on how to measure ingredients and I have heard over and over to always make recipes at home first--even if it seems simple. Since it is crazy hot at my school--my honest guess is 90* plus--the ovens are out. I have a south facing classroom with the entire wall filled with windows. So making cookies to bake is not an option because my room would only get hotter. I'm not turning the oven on in there and neither are my students until it cools off. The next reason I decided to make edible cookie dough is because all of my students were begging to be allowed to lick beaters when we cooked and I laid down the law of NO. Hopefully they will enjoy this instead without all the hazards with raw eggs.
Plus this recipe is awesome for teaching all the different measuring techniques. (Pack brown sugar, spoon & level flour, scoop & level chocolate chips, liquid measuring cups, measuring spoons--yup, it has everything!) In some of my past cooking classes, I have seen Peanut Butter Playdough as the measuring technique demonstration. But I didn't like the sounds of that because I was nervous about them using it as Playdough.
Anyway, allow me just to say that this tastes just like real cookie dough. You would have NO idea that there are not eggs in it. And as a warning it is slightly addicting. Also note, this recipe really is for cookie dough! It can NOT be baked into cookies!! There is nothing to hold it together/ emulsify it in the oven and it would literally just turn into a melted gooey mess.
|Note: this stuff is addicting... this is only about half of the original amount.|
But just so everyone knows, we did give lots away in ziplock bags...
1 c. margarine, softened--the real recipe called for butter but margarine worked great! :)
¾ c. brown sugar
1 box (3 oz.) instant vanilla pudding--I used french vanilla
¼ c. milk
½ T. vanilla
1 t. baking soda
3 c. flour
1-2 c. chocolate chips
In a large bowl (Kitchen Aid) cream softened margarine and brown sugar until fluffy. Beat in dry pudding mix. Add milk, vanilla, flour and baking soda. On low, mix until smooth. Dough will be slightly sticky. Stir in chocolate chips and chill. DO NOT BAKE!
Can shape into balls and freeze. Then dip the balls into melted chocolate and then refreeze to make cookie dough truffles.