South Davie Not-So-Raw
Chocolate Chip Cookie Dough
Ingredients
2 1/4 cups PASTURIZED all-purpose flour (see below)
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup room temperature water
2 cups mini-chocolate chips
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Directions
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Use the directions below to pasteurize and cool the flour.
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Set butter or margarine from the refrigerator to come to room temperature. DO NOT MELT.
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Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. (A stand mixer or hand mixer makes it easier-- but you can certainly do this by hand!)
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Add room temperature water, a little at a time, beating it well.
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Gradually beat in flour and combine.
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Stir in chocolate chips
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Enjoy as is, or refrigerate before serving for a firmer texture.
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Microwave Pasturized Flour​
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Place flour in a microwave-safe bowl,
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Microwave on high for 30 seconds at a time, stirring between each interval. Stir well to make sure none of the ingredients burns (microwaves have those tricky hot spots).
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After stirring, use a probe thermometer to test the flour to make sure it has reached 165°F. The probe should rest in the middle without touching the bowl.
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Large quantities of flour may absorb moisture from the air and become clumpy. If so, use a sieve or sifter to remove them.
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Cool before making cookie dough or you'll melt the butter and chips!
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Oven Pasturized Flour
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Preheat the oven to 350°F. Prepare a baking sheet lined with parchment paper.
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Bake for approximately 7-10 minutes. I recommend stirring the flour once or twice to help break it up.
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Remove from the oven and carefully lift the corners of the parchment paper up to mound the flour in the center of the pan. Use a probe thermometer in the center of the mound to make sure it has reached 165°F. The probe should not touch the hot pan.
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If it is below temperature, spread the flour back out and return to the oven for several minutes. Repeat Step 3.
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Large quantities of flour may absorb moisture from the air and become clumpy. If so, use a sieve or sifter to remove them
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Cool before making cookie dough or you'll melt the butter and chips!
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Most cookie dough recipes can be made
"Not-So-Raw"
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Eliminate any baking powder or baking soda. The cookies don't need it if they will not be baked.
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Pasteurize the flour to kill E. coli bacteria.
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Eliminate salmonella by replacing each egg with 2 tablespoons of water, milk, or a pasteurized egg substitute.