Nutty Raw Chocolate Chip Cookie Dough Recipes

NUTTY "RAW" CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Soak the pitted dates in 1/4 cup hot water for 5 minutes; reserve the water.
• In a food processor, combine the almonds, coconut flakes, oats and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tablespoons of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Transfer the mixture to a bowl, then fold in the chocolate chips.
• Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet. Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers.

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.

NUTTY OR NICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350° and place racks on middle and lower third tracks.
• In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
• In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
• Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
• Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.