This 5 minute, lightweight edible cake pasta is safe to eat rawly and this delicious

Who among us is not tempted to classify chocolate chips dough dough in a spoonful or shop? As tempting like a raw cookie dough bowl (or tube), it's not a good idea to dig – both raw egg and the cooked flour of traditional cookie pasta carries the risk of inter -food diseases including Salmonella and Listeria– Fortunately, it is possible to satisfy childhood nostalgia for raw cookie dough – without allowing food into poisoning.

This delicious – and safe – chocolate chips decorated recipe will come together in five minutes from a handful of ingredients, which is probably already in the chamber. It is sufficient for one or two portions so you can share it with a friend or keep it all for yourself – I won't judge it.

How to eat raw cookie dough safely

Raw cookie dough is safe to eat not just shaking raw eggs: raw flour is technically unsafe to eat CDC– Flour does not look like a raw food, but most universal flour is raw. This means not treated by destroying pathogens that cause food poisoning such as They were shown coolly (E. coli) and Salmonella– These harmful bacteria contaminate the cereals while still in the field or flour while completing. Steps such as grain grinding and bleaching flour do not kill the harmful bacteria – and there is a chance that pathogens are in the store in the store.

These bacteria are destroyed by reaching 160 ℉, so baking or cooking with flour makes consumption safe. Fortunately, it is easy to make the non-accepted flour safe and takes less than a minute: briefly flour on the microwave heat gate to reach at least 160 ℉. This short cooking is sufficient to destroy any harmful bacterium that may be present in the flour. In the microwave oven, a short time also translates the flavor of raw flour, which results in a deeper flavored, much better taste dough.

The best substitute for raw eggs

One of the most important ingredients of standard chocolate chips cookies is egg. While the sugar and flour are the stars most traditional cookie dough recipe, the egg is the laborer – they appear to provide a lot And the protein to keep the cookies to their structure.

So, when the egg is skipped from the raw dough, it is necessary to adjust the ingredient to ensure that the dough is still as rich and wet as the egg cookie dough. The first setting is the size of the butter in the recipe to replace the fats lost due to the missing egg yolk. This cookie dough has almost equal parts of the flour to butter (32 g – 28 g), which is much higher but butter than most traditional cookie recipes. This guarantees not to miss the wealth of eggs.

Adjust the second recipe to add milk to the dough. Milk is not a standard chocolate chips cookie ingredient, but the recipe replaces a few tablespoons of milk from the missing egg. This ensures that the dough flour is well hydrated and that the dough has no sandy, dry texture. I add the milk to the dough after spin the sugar and dissolve completely in warm butter.

You can customize the dough as you like

The following main recipe is a basic chocolate chips cake pasta. I use brown sugar instead of granulated sugar for a richer, deeper caramel-like flavor and a little salt lives the taste of the dough. But look at this recipe as a starting point and be as creative as you choose – you can add a few tablespoons of chopped nuts, crushed salty pretzels, or your favorite sugary cereals next to or instead of chocolate chips, just few options. I also gave three fun flavors under the recipe: a funfetti cake dough, a double chocolate cake dough and a peanut butter cookie dough, each of which is just as good.

Drape a blanket over my shoulder, put a messy bun on top of my head and put a spoon of such a raw cookie dough in my hand and I'm in my happy place.

Cooking method
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