Why? College. That's the short answer. The more complex answer is that first I was living in the woods for four days being swarmed by bees, then I was being hustled from presentation to bonfire to meals and more, and then I finally settled in and realized I had brought no baking tools to college. So, what did I do? You guessed right, Oh, the beauty of Amazon Prime. I ordered a set of baking tools (pans, more pans, and even more pans) for a really cheap price, and now I have the basics. Then I went to Hannaford's (for the first time, they don't have them where I live), and bought all the basic ingredients, and more. Then I went to Hannaford's again the next weekend and bought more ingredients, and I think I've finally settled in.
The link to the article I wrote for Spoon University is here.
That's also why you may notice the pictures are not taken by me. I worked with a girl for the article so she took pictures for me.
Because apparently you can get things like Salmonella. Pshhhh, I never have. But I guess since it can be avoided, I left out raw eggs. So now you can eat as much cookie dough as you want and people can't tell you you'll get sick! At least you won't get Salmonella, I can't vouch for the once-in-a-while stomach ache.
You can serve this with graham crackers, Nilla wafers, animal crackers, pretzels, wheat thins, and pretty much anything else, those are just some suggestions. So go for it! It's so easy and so good.
Chocolate Chip Cookie Dough Dip
- ½ cup butter
- 1/3 cup brown sugar
- 1/8 tsp. salt
- 8 oz. cream cheese
- ½ cup powdered sugar
- ¾ cup mini semisweet chocolate chips
Place the butter in a heatproof bowl and microwave in 30-second intervals until completely melted. Pour into a large bowl and mix with the brown sugar and salt until the sugar dissolves. Add in the vanilla extract and put aside to cool.
In the bowl of a stand mixer with the paddle attachment, or with a handheld mixer, beat the cream cheese with the powdered sugar until creamy. Reduce the mixer speed and add in the cooled butter mixture. Stir in the chocolate chips.
Transfer the dip to a serving bowl and refrigerate if not using immediately. Remove from the refrigerator 15 to 30 minutes before serving. Can be served with anything but suggestions would be pretzels, graham crackers, Nilla wafers, animal crackers, etc.