Cookie Dough Bites
Not sure that I should admit this but I have been known (on several occasions) to consume an entire batch of cookie dough without ever baking it. I make it. I freeze it in a log. I slice off a hunk when I’m in the mood for cookie dough.
As I exclaimed to my daughter this morning, “Let’s make cookie dough”!
(recipe from the back of the Ghirardelli bag)
My daughter requested that I leave the chips out. She just wanted the dough. What? I compromised and turned the dough into cookie bites and melted the chips and dipped the bites in the chocolate separately so she could eat some without chocolate.
In my day job I am a microbiologist and many find it odd that I consume raw cookie dough without fear of getting sick. I’m sure I should be fearful because Salmonella is no joke BUT I have consumed LOTS of raw cookie dough in my life and never gotten sick (knock on some wood for me please). In an effort to be a responsible food blogger I’m gonna give you the USDA disclaimer and then you can make this recipe and I can feel like I warned you…
Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Now go make these little bites and enjoy!
Cookie Dough Bites
compliments of the 60% cacao Ghirardelli bag, slightly adapted
makes 40 bites
2 1/4 c. sifted all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, unsalted, softened
1/2 c. brown sugar
1 c. sugar
2 t. vanilla extract
2 c. 60% cacao bittersweet chocolate chips
1 T. Fleur de Sel
1 T. gold sugar
Combine the first three ingredients together in a bowl and set aside. Cream the butter and sugars together. I used the paddle attachment with my stand mixer to whip up this dough super fast! Add the eggs, one at a time, and continue beating the mixture. Add the vanilla, beat some more and then scrape the sides of the bowl with a spatula. Refrigerate the dough for about 30 minutes. Scoop about a tablespoon of dough at a time and roll into a ball. Place all of the balls on a cookie sheet and place in the freezer while melting the chocolate.
Melt 2 cups of chocolate in the microwave by heating in a microwave proof bowl for 30 seconds at a time and stirring in between each heating. I heated mine three times. Dip each ball in the chocolate and use a spoon to remove from the chocolate and place on waxed paper. The chocolate will harden fairly quickly so right before it is completely hardened sprinkle with salt or sugar. Let harden completely and store in an airtight container in the refrigerator. Eat within a few days.
February 7, 2016
This entry was posted in chocolate, cookies, quick and easy and tagged chocolate, cookie dough, cookie dough bites, ghirardelli, raw eggs.