Ingredients:
1 cup (8 oz/whole package) Miyokos butter room temperature 
2 cups packed brown sugar
1/2 cup white sugar
2 neat eggs (=2 tbsp mixture + 1/4 cup water)
1/4 cup plant-based milk
2 tbsp water
1 tbsp + 1 tsp vanilla extract
2 cups fair-trade chocolate chips
2 1/2 cups all-purpose flour (see recipe notes)
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 tbsp ground fair-trade coffee beans

Directions:

1. In a medium-sized bowl, beat the butter, brown sugar, and sugar until combined. Add neat eggs, plant-based milk, water, and vanilla extract. Mix until just combined.

2. In a separate bowl, whisk the flour, sea salt, baking powder, and baking soda.

3. Add 1/2 of the dry ingredients to the wet ingredients. When almost incorporated, add in the other half of the dry mixture. Do not over mix.

4. Fold in chocolate chips.

5. Refrigerate for 1-2 hours. Enjoy now for edible cookie dough!

6. If baking, preheat oven to 350F. Bake for 15-18 minutes. To make the outsides crispy and keep the insides soft, turn your oven to broil for the last 30 seconds. Adjust cooking times if needed, oven time varies. Enjoy!

Notes:
If you like them a little softer, take them out a few minutes early.
If you’re using this recipe for edible cookie dough, bake/toast the flour for approx. 10 minutes at 350F. Then, cool the flour before adding it to the dough. This eliminates the risk of e. coli and salmonella.

Tags: chocolate, dessert

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