Nutty Raw Chocolate Chip Cookie Dough Recipes

SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"

Safe to Eat Raw Chocolate Chip Cookie

I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.

Provided by AnnNH

Categories Dessert

Time 15m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup milk
3/4 teaspoon vanilla extract
1 1/8 cups flour
1/4 teaspoon salt
1 cup chocolate chips

Steps:

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

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Edible Chocolate Chip Cookie Dough image

Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.

Provided by Lauraalex

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 15m

Yield 36

Number Of Ingredients 10

Ingredients

1 cup butter, softened
¼ cup milk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¾ cup brown sugar
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
½ cup chopped walnuts

Steps:

Mix butter, milk, and vanilla extract together in a large bowl.
Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g

NUTTY OR NICE CHOCOLATE CHIP COOKIES

Nutty or Nice Chocolate Chip Cookies image

We like our chocolate chip cookies with a crisp crinkly top and a delightfully chewy center - perfection! I do include the guidelines for anyone who demands a perfectly chewy or completely crisp version as well. MAKE AHEAD: The cookies can be stored between sheets of wax paper in a container with tight fitting lid for up to 2 days.

Provided by NcMysteryShopper

Categories Dessert

Time 26m

Yield 3 1/2 Dozen Cookies

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour, for regular cookies or 2 cups self rising flour, for thicker cookies as in my photo
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
3/4 cup coarsely chopped walnuts (optional) or 3/4 cup pecans, lightly toasted (optional)

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.

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