Let’s take a moment to wash all the BBQ sauce off our faces and hands because today we ditch the ‘cue and head back into the kitchen for some dessert! Yes, not just any dessert, but Safe To Eat Raw Chocolate Chip Cookie Dough that we are stuffing into Salted Dark Chocolate Cupcakes. More on the cupcakes tomorrow, but for today we are going to focus our attention on delicious raw cookie dough!
Yes my friends, this is a recipe for eating. For eating and not having to think, “Oh I shouldn’t be doing this, there is raw egg in here.” It can’t be that bad for you right? …. Yeah, sorry to say as a chef who is certified in food safety, it most certainly can be. Especially for people with compromised immune systems or kids (who of course LOVE cookie dough!).
…or even when we make regular cookies! I pull a few out of the large ziploc bag for us to snack on so we don’t go for the raw egg filled stuff. You can also use this as a filling for truffles! Or if you thin it out a bit more with milk, you can make it into a frosting or a dip! The possibilities are endless, and delicious!
This is a one pot, throw it together and freeze recipe! In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a couple of minutes. Add in water and vanilla and mix for a couple of seconds. Add in flour, salt and chocolate chips and mix until all combined.
The chips are so small they won’t break apart in there.
Now you can totally customize this. You can use mini chocolate chips or something else… If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins. Here are 10 other ideas to play around with
- raisins and instant oats
- peanut butter chips
- toffee chips
- white chocolate chips
- crushed or chopped nuts
- S’mores with graham crackers and mini cereal marshmallows
- mini M&Ms
- Oreo pieces
- waffle cone pieces
- mini chunks of your favorite candy bar
When you have mixed it all together you can scoop it out with a cookie scoop or if you are like me, use a 1/4 cup ice cream scoop.
Put them in the freezer for at least 3-4 hours. For my purposes, I usually quarter those scoops, so each one is a tablespoon.
Pssst you are also spying our second favorite flavor in that picture, S’mores cookie dough! That recipe is coming soon!
Safe-to-Eat Raw Chocolate Chip Cookie Dough
- 1 stick softened unsalted butter
- 2 tbsp granulated sugar
- 1/3 cup packed brown sugar
- 2 tbsp water [you can use milk if you want , but I like leaving these out at room temperature]
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 2/3 cup mini semisweet chocolate chips
In a bowl with a mixer or a stand mixer, cream the butter and sugars. until they are noticeably lighter in color and very fluffy. This usually takes a couple of minutes.
Add in water and vanilla and mix for a couple of seconds.
Add in flour, salt and chocolate chips and mix until all combined.
The chips are so small they won't break apart in there. If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins.