Edible Cookie Dough with Variations

This sounds really tasty. But what scientific evidence do you have that your flour heat treatment is capable of reducing harmful bacteria to safe levels? Contamination of flour is rare, but outbreaks have occurred. Are you just guessing?

• foodpreservation

• Pennsylvania

• 7/28/2017

I made this as written for chocolate chip cookie dough, and I will not make that mistake again. It is cloyingly sweet (yes, I know it's cookie dough, but this is way too white sugary). If I try it again, I will swap the brown sugar and white sugar measurements for flavor's sake. I tasted it before adding chips and it's overly floury-tasting. Not sure what to do about this. Maybe the lack of egg involved brings out the flour. The salt level is no where near enough. I added a second 1/4 teaspoon and if I make it again I will use at least 3/4 teaspoon. I also might just use table salt, which will distribute better in the dough, and will adjust the level accordingly. Another problem I had was the texture. Without the egg it's just not creamy enough, and it's crunchy from the sugar and not smooth and yummy like normal cookie dough. After sitting in the fridge, it's hard as a rock but upon leaving it out to soften it never makes it to an appealing texture. I think I'll just take my chances when I make regular cookies and eat the raw dough with raw flour and raw egg like I've been doing for the past 30 years.

• millerer

• Mt. Holly, NJ

• 6/27/2017

For CHERRYJUBILEE in Canada...you might want to read the recipe a little more carefully next time, and possibly go as far as to read the related article in the Small Bites section of the website. The Editor goes into detail about recipes that use raw flour which is why she calls for toasting the flour in her recipe...I hope you like crow in your edible cookie dough! I created a pistachio cherry almond version of this by subbing almond extract in for the vanilla and adding 1/4 cup of ground unsalted pistachios before chilling. Then I added 1/4 cup each of coarsely chopped salted pistachios, slivered toasted almonds, and chopped dried cherries (or cranberries). The salt from the pistachios and the tart cherries sent this flavor over the edge, in a good way. And I loved all the chewy crunchy textures! GREAT base recipe to go crazy with!

• grits_131

• Orlando, FL

• 6/16/2017

有人给了一个差评,因为他们的想法it used raw flour? It clearly states to toast the flour for 10 minutes, so unless there was an earlier version with raw flour, they didn't actually read the recipe. Anyway, this recipe is awesome and I'll be making it again!

• Afrounicorn907

• Vancouver, Washington

• 6/6/2017

My son's new favorite cookie. It's nice to have an alternative for him - he is allergic to eggs. The flour is baked separately in the oven, so non-cooked flour is a non-issue. It is easy to cut the sugar down by at least a third - I usually cut the sugar in half in all recipes, so this is a matter of taste. Freezing the dough makes it rock hard, so refrigerated is best. Use chopped dough as an ice cream condiment, as a special treat.

• Anonymous

• Virginia

• 6/4/2017

Statistically, raw flour is more harmful than raw eggs in cookie dough, believe it or not. This oversight makes this recipe a fail.

• cherryjubilee

• Canada

• 6/3/2017