Cookie Dough

Ingredients for 1 servings:

• 300 g flour
• 220 g butter, soft
• 250 g brown sugar
• 100 g chocolate drops
• 1 vanilla pod(s), including the pulp
• 2 tbsp whole milk
• 1 pinch of salt

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 25 minutes

raw cookie dough without egg, just to eat

Important: First, heat the flour in a heatproof bowl at 200 degrees Celsius in the oven for at least 20 minutes. This way, germs in the flour have no chance of growing without the dough baking. Then, let the flour cool slightly. Halve the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Using a mixer, cream the softened butter with the sugar, vanilla seeds, and salt until fluffy. Then stir in the flour and milk and knead with the dough hook of the mixer until a soft cookie dough forms. Finally, knead in the chocolate chips. The finished dough should be refrigerated for at least 3 hours, or preferably overnight, before eating. This allows the flavors to develop and the dough to infuse. The dough will keep refrigerated for about two to three days. Serve the dough as a dessert in an ice cream sundae, decorate with other sweets, or roll it up into pralines and cover them in chocolate—whichever you prefer. Note from the Chefkoch.de recipe editor: Raw flour can contain bacteria that cause health problems, known as STEC. These are toxic coliform bacteria that can enter the grain via fertilizers or animal feces. The symptoms are similar to those caused by salmonella. Simply preheating the flour is not enough, as the bacteria are resistant to dry heat. Therefore, bake baked goods thoroughly. This requires an internal temperature of over 70°C for at least two minutes. (Sources: Federal Institute for Risk Assessment (BfR); Lower Saxony State Office for Consumer Protection and Food Safety (LAVES); Consumer Advice Center North Rhine-Westphalia)