Get a spoon and dig in! Photo courtesy
Some people, wanting to eat the raw dough but not wanting to mix it, buy rolls of ready-to-bake chocolate chip cookie dough for that purpose.
This led to a customer suggestion on the flavor suggestion board at the original Ben & Jerry’s scoop shop. The flavor was created and initially available only at that location, in Burlington, Vermont.
Finally, in 1991, it was released to stores nationwide, to great success. It has remained one of the company’s Top 10 flavors. Last year it was #3; #1 was Half Baked, which combines cookie dough and brownie bits.
But over the years, the dark side or raw dough raised its head:
Raw eggs can contain salmonella, a bacterium that can cause serious illness. When cookie dough is baked the bacteria are killed.
Commercial manufacturers of cookie dough and other products that incorporate uncooked eggs (Caesar salad, ice cream, mayonnaise and mousse, for example) began to use pasteurized eggs. (Be sure to check the package label for “pasteurized,” or ask your restaurant server to check with the kitchen.)
At home, most cooks continue to use conventional eggs, and many of us continue to nibble on raw cake batter and cookie dough. If you want to do that, we implore you: Use pasteurized eggs.
But now, Hampton Creek has created a refrigerated, dairy free, cholesterol free and allergy friendly cookie dough. It can be baked into vegan chocolate chip cookies (they’re kosher too, certified by KOF-K).
But more importantly to us, it can be eaten as raw cookie dough, called Just Cookie Dough. It’s currently available in Chocolate Chip.