If there were only one food left on the world to eat, and I get to pick which one, ands down, it would be chocolate chip cookie dough. That’s right. Raw as rain.
Everyone thinks Ben and Jerry invented Chocolate Chip Cookie Dough Ice Cream, but it was really moi. I discovered the combination when I was still wearing saddle oxfords and pig tails.
I usually have to double the recipe for cookies if I want any left to pop in the oven. I still prefer the dough raw and never
really worry about salmonella – just about blowing up – to the size of a house.
Imagine my delight when I visited the Christmas open houses and discovered a shop was serving chocolate chip cookie dough dip with graham crackers for dippers. Oh, sweet Betty Crocker, I’d died and gone to heaven.
I never made to any other open houses and had to get someone to drive me home for a nap. The shop owner winked at me as I pushed my way to the front of the line and she whispered she would get the recipe for me.
Good to her word, here it is-
Chocolate Chip Cookie Dough Dip
1 package of cream cheese (8 ounces)
1 stick of butter
1/4 tsp vanilla
3/4 cup confectioners sugar
2 tablespoons brown sugar
3/4 cup mini chocolate chips
Cream the cream cheese and softened butter until fluffy – add remaining ingredients except pecans. Refrigerate two hours and sprinkle with chopped pecans to taste. Serve with graham sticks.