‘Edible’ Cookie Dough VS Traditional Cookie Dough
Who doesn't remember baking cookies with mom or grandma as a kid and sneaking a bit of the raw cookie dough?
Some people even as adults still sneak a bit of raw cookie dough from the fridge as a snack. But on the back label of raw cookie dough it clearly states do not costume raw dough.
Why is this and why is raw cookie dough not considered a good thing to eat until after it has been baked?
Of course, most of us know raw eggs are an ingredient in cookie dough and until the dough has been baked eating a raw egg in any form can cause salmonella.
But there is also another reason why consuming raw cookie dough may be a bad idea.
According to Chelseasmessyapron.com, raw cookie dough also contains rising agents and raw flour. Eating raw flour has been proven to be even more dangerous than consuming raw eggs.
So why not try edible cookie dough for your cookie dough cravings? Here's a simple recipe to get you started from Chelsea's Messy Apron for edible chocolate chip cookie dough.
- 3/4 cup white all-purpose flour (spoon and level to avoid packing in too much flour)
- 1/3 cup salted butter, melted MOST of the way (if using unsalted, add a pinch of salt to your dough)
- 1/3 cup dark OR light brown sugar, packed (I prefer dark; use whatever you like/have)
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk: 1%, 2%, or whole
- 1/3 cup mini chocolate chips
- Preheat the oven to 350 degrees F and spread the flour onto a baking sheet in an even layer.
- Meanwhile, melt the butter 80% of the way and then set aside to cool back to room temperature. (It's fine if the butter does melt all the way, you'll just need to chill the dough for a little to avoid "greasy" cookie dough)
- Toast the flour in the oven for 5 to 7 minutes (watch carefully to avoid burning flour). Remove and allow to completely cool.
- In a medium-size bowl, add the melted and cooled to room temperature butter (if the butter is still hot, it will melt the sugars and make for grainy cookie dough), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips. Stir until combined.
- If the dough needs it, chill in the fridge for 10 minutes before enjoying. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again! Well worth the short wait