How to Make Raw Cookie Dough by Bridget

Cookie dough lovers unite! When I make chocolate chip cookies, sometimes I wonder if there will be any dough left to bake. It probably goes without saying that we’re big fans of cookie dough-flavored anything around here.

A few years ago, the news broke that raw flour is not safe to eat. While that didn’t stop me from eating cookie dough as I was making cookies in my kitchen, it gave me pause when making cookie dough treats for friends and family.

 
 

Enter: toasted flour.

That’s right, toasting flour in the oven takes care of any raw flour concerns. The beauty of this is that you can convert any recipe you already use with raw flour. It does not change the taste or texture.

 

Spread flour out evenly on a parchment-lined cookie sheet.

 
 

Bake at 350ºF for 5 minutes. See how it’s dried out?

 
 

To remove any lumps or clumps from baking, pour into a bowl (the parchment makes a great funnel) and whisk before using.

 
 

The rest of the ingredients for edible cookie dough include salted butter, granulated and brown sugars, milk, vanilla, and salt. Because we’re using this mix “raw,” we don’t need eggs or leaveners like baking powder.

 
 

Oh, and don’t forget the chocolate chips! Use mini or regular chips depending on how you’re using your dough.

 
 

If you’re not making a cookie dough treat, but just want to make sure your cookie recipe is safe for little ones who might be “testing” the dough before baking, use the method for toasting the flour, and use pasteurized eggs in the recipe. We’ve talked about them more in depth here.

How can you use it (other than eating it with a spoon)? Use it to frost cookies, spread it over cooled brownies and cover in ganache, fill a cake, make truffles, put inside crepes, or add small scoops to ice cream. The question is, really, what CAN’T you do with cookie dough?

 
 

I have one more suggestion: sandwich it between two Ritz crackers and dip in chocolate. (Insert 15 heart-eye emojis here.) Make these and them get them out of your house; they’re dangerous.

 
 

For our cookie dough recipe, we’ll start by toasting the flour. I give a range for the amount of flour based on the application. I find the smaller amount of flour is smoother and more suited for cake fillings, while the higher amount of flour is good for cookie dough truffles and applications where you want a stiff dough. Set that aside and cream the butter and sugars just like in a regular cookie recipe.

Add the milk and vanilla. Then stir in the toasted and sifted flour.

 
 

Last of all, stir in the chocolate chips.

 
 

Ah, cookie dough. I’m yours forever.