I have always been a bit of a cookie dough eating fanatic. I don’t actually know how my mom got any Christmas cookies made with me nibbling off the chilling dough balls in the refrigerator all the time, but somehow a few made it to the oven. These days cookie dough desserts are flooding the web, but in our salmonella-fearing society everyone leaves out the eggs, which in my opinion are critical to authentic tasting cookie dough. Here is my rendition of the popular treat that tastes like the real deal but is safe for everyone.
Most raw cookie dough recipes rely on milk or additional vanilla to make up for the loss of liquid when eggs are removed from a recipe. But they just can’t compete for the flavor and texture provided by the eggs.
For this recipe I decide to take a cue from classic Swiss Meringue methods which cook eggs with sugar over simmering water to render them safe. The sugar protects the eggs from coagulating prematurely into scrambled eggs.
I heated the eggs to the Salmonella-killing temperature of 160 F before combining them with the other cookie dough ingredients. Since my cookie dough recipe uses melted butter, I was able to pour the hot egg mixture over a cold stick of butter and kill two birds with one stone. The butter softened up and the egg mixture cooled.
Once this mixture was blended with the other ingredients it tasted exactly like real cookie dough.
I decided to roll my cookie dough into round balls and make them into cookie dough pops for my son’s fast approaching 7th birthday. This worked beautifully and they taste amazing covered in a layer of candy melts. There really are endless possible applications of this recipe though. Here are some to consider:
- Top brownies with the chocolate chip version of the cookie dough
- Fill cupcakes or a whole cake with the cookie dough
- Add bits to ice cream with hot fudge for a cookie dough sundae
- Stir pieces into cheesecake batter before baking for cookie dough cheesecake
- Make cookie dough cream pie with blobs of cookie dough in a vanilla or chocolate cream base
No matter how you eat it, it’s delicious. Either out of a bowl or sandwiched with brownie batter this recipe satisfies the raw dough eater in all of us.
- 2 large eggs
- 1 ½ cups (10 ½ ounces) granulated sugar
- A generous pinch of kosher salt
- ½ cup (4 ounces or 1 stick) cold unsalted butter, cut into 3 pieces
- 2 teaspoons vanilla extract
- 12 ½ ounces all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- In the top of a double boiler whisk together eggs, sugar and pinch of salt until well blended. Place over simmering water and cook stirring constantly until the mixture reaches 160 F. Remove from heat.
- Place cold butter in a mixing bowl and pour egg mixture over butter. Let sit for 3 minutes then mix on low until with the paddle attachment until the butter is incorporated and the mixture is just warm. Add the vanilla and mix to blend. Stop the mixer and sprinkle in the flour, baking powder, baking soda and ½ teaspoon salt. Mix for about 30 seconds to blend and finish by hand stirring a few strokes with a rubber spatula.
- Chill the batter for about an hour if you intend to roll the dough into balls. If spreading on brownies or between cake layers use immediately then chill on the dessert.
- For a chocolate chip cookie version of this recipe: substitute brown sugar for half of the granulated sugar and stir in ¾ cup mini or regular chocolate chips at the end