This post written by the original Ebby.
Raise your hand if you think the best part of making cookies is licking the dough off the spoon. My hand is waaay up there. Truthfully, I don't know why I even bother with baking the cookies when the dough is so much better.
For some reason I've never been one to worry about salmonella, despite repeated warnings from my mother. When I was a wee one I snared scoops of dough when I thought she wasn't looking. It was my first introduction to the fact that the woman has eyes in the back of her head. "Don't eat that! There's raw eggs in there! You'll get sick!" Perhaps eating it now is my small way of rebelling. I'm an adult now! I'll eat it if I want to! (Famous last words as I vomit up cookie dough. And I'm really sorry to use the word "vomit" in a recipe post. It's gross, I know.)
The other day I stumbled across a novel idea, one that had never crossed my mind: cookie dough without the eggs, specifically made for eating raw. This recipe made my head spin immediately, because cookie dough ice cream is one of my favorite things. And there's never enough cookie dough in the ice cream I buy. This would solve the poblem! I could put as much dough as I wanted in my ice cream! More dough, even, than ice cream! My heart was beating wildly at this point.
A mere five minutes later the dough looked like this, and tasted wonderful just as it was. But I was on a mission. I garnered my willpower and wrapped the stuff in a cylinder shape and threw it in the freezer for an hour or so.
Then I chopped it up into big chunks, just the way cookie dough should be. And I mixed it right in with the vanilla ice cream until it was exactly the way I wanted it.
And then I ate it all. The end.
Cookie dough, sans eggs
1/2 cup all-purpose flour
2 1/2 tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
1/8 teaspoon vanilla extract
2 tablespoons water
In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a cylinder, and freeze for 1 hour.
Cut into chunks and mix into softened ice cream. Freeze for 15 minutes or until firm (optional).