Safetoeatrawchocolatechipcookiedough Recipes

HEATHER'S SAFE TO EAT RAW CHOCOLATE CHIP COOKIE DOUGH

Steps:

• In large bowl cream butter and sugar until light in color.
• Add pudding and combine well.
• Stir in vanilla and milk.
• Add baking soda, if you choose to & flour 1/2 cup at a time until combined.
• Stir in chocolate chips.
• Store in fridge or freeze small scoops in the freezer.
• Enjoy, WITHOUT the worry of eating raw eggs.
• You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and I find we miss it when it is not there.

SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"

Steps:

• Cream butter, and sugars together.
• Blend in milk and vanilla.
• Add flour and salt and mix well.
• Stir in chocolate chips.

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

SAFE-TO-EAT COOKIE DOUGH

Steps:

• Combine the flour, baking soda and salt.
• In a separate dish, cream margarine and sugars together, and then blend in vanilla.
• Gradually stir in the flour mix until the dough is well blended and of a crumbly consistency.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.