If you asked me what I would dine on if there were only one thing left in the world to eat, I would say “chocolate chip cookie dough.”
That’s right. Raw as rain. Everyone thinks Ben and Jerry invented cookie dough ice cream, but it was really me. I can recall freezing a big blob to eat later after everyone had gone home. I would eat it like an apple.
I usually have to double the recipe when I make chocolate chips if I want any cookies to reach the “baking point.”
I’m annoyed by people who warn against eating the batter – claiming it is dangerously unhealthy. But I’m the adventuresome sort. I walk on the wild side and live dangerously. I’ve eaten raw cookie dough all my life, and I’ve made it to a pretty ripe old age.
I’ve never really worried about salmonella, just about blowing up – to the size of a house. I have also been known to lapse into a sugar coma after a cookie baking session, so I never eat and drive.
Imagine how delighted I was to stumble across a recipe for “cookie chip dip.” Oh, sweet Betty Crocker! This is great and makes snacking on raw dough perfectly legal. I managed to wrestle the recipe from the hostess where I discovered the delicious concoction. But I had to promise to share my recipe for asparagus sandwiches which I only share with my closest and dearest. It was worth the trade.
Cookie Chip Dip
1 8-ounce block of cream cheese
1 stick of butter
1/2 tsp vanilla
3/4 cup confectioners sugar
2 tablespoons brown sugar
3/4 cup mini chocolate chips
chopped pecans to taste
Blend the cream cheese, butter and vanilla until fluffy. Add remaining ingredients except pecans and refrigerate two hours. Sprinkle with chopped pecans and serve with ginger snaps or graham crackers.