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This eggless frozen cookie dough recipe takes away all the guilt of eating raw cookie dough. It comes from Kristina Cangiano, the sister of a viewer named Daniella, who we surprised with a visit from her baking idol Buddy Valastro on our show 9 years ago—and, again, today, with a virtual surprise. Together with their family—and members of their Facebook recipe group, "Quarantine Kitchen"—Kristina and Daniella put together the book, In The Quarantine Kitchen, inspired by pandemic cooking + baking adventures. 

How to make cooked flour: Toast the flour in a skillet while whisking constantly until golden in color. This removes the "raw" flavor of flour.  

For another recipe from the Cangiano sisters, try Daniella's Blueberry Crumb Pie.

Adapted from In The Quarantine Kitchen by Traci, Daniella, and Kristina Cangiano. Copyright © 2021 by Traci, Daniella, and Kristina Cangiano. Used with permission by In The Quarantine Kitchen. All rights reserved. 

Ingredients

  • 6 tablespoons granulated sugar
  • 5 tablespoons brown sugar
  • 4 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 3 tablespoons whole milk
  • ¾ cup cooked flour
  • ½ teaspoon salt
  • ½ cup chocolate chips

Yield

Serves: Makes about 2 ½ cups

Preparation

In a bowl, combine the granulated sugar, brown sugar, and butter. Mix in vanilla and milk. Mix in flour and salt, then fold in chocolate chips. Roll mixture into a log and cut into small pieces. Freeze for 1 to 2 hours or until ready to enjoy!