Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share hello, Cookie Dough

Cookbook By: Kristen Tomlan

“I’m happy to tell you the time has come to meet a whole new side of cookie dough. To go from “No,no” to “HELLO!!!!” Kristen Tomlan, author of Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share.

To say that I love cookies and cookie dough might be one of the biggest understatements in the world! I know that you are not supposed to eat raw cookie dough, but I have been doing it for so long that it’s hard to stop. Most people aren’t aware that the flour is what makes the cookie dough dangerous to eat. Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share addresses how to make cookie dough that is safe and delicious to eat raw and amazing when cooked. She teaches you how easy it is to make a few small adjustments to make your cookie dough safe.

Snickerdoodle

Snickerdoodles are one of the things that I make often, using my Nana’s recipe. I was excited to see this version and give it a try. The recipe was super simple to follow, you just have to remember to bring your ingredients to room temperature before starting. Once the dough is ready you can immediately eat it up, pop it in the fridge for later, or even freeze it.

The raw Snickerdoodle dough was good, and I really enjoyed it. For the cookies, I froze the dough for 2 hours before baking as the recipe suggested and then baked them. The Snickerdoodle cookies were good but not my favorite version as I felt like they could use a little more cinnamon and sugar – however, I think that is really just a personal taste thing. I am so used to my Nana’s recipe and it’s a little heavier on the cinnamon and sugar. Overall, I would make this dough again to snack on and if I wanted to bake them, I would just add a little more cinnamon and sugar to the recipe.

Signature Chocolate Chip

I am a massive fan of chocolate chip cookies and have been making them since I was a child. In the interest of research, I am always searching for the best recipe and this one has to be one of the top three I have ever had. The recipe to make the cookie dough is so simple. It’s important to make sure you read through the whole recipe as you will need to take the egg whites and butter out of the fridge to come to room temperature and the flour needs to be heat treated (which takes less than five minutes in the microwave), but it needs to cool down before you make the dough. Once the dough was made, I couldn’t stop eating it – I am surprised I had enough to make any cookies. For the cookies, I made some the same day using the dough I froze (for 2 hours as suggested) and they were so delicious.

I then took the remaining dough portioned it into individual cookie pieces and flash froze them (put them on a parchment paper lined cookie sheet about an inch apart and freeze for 30 minutes) then I popped them into a freezer bag. My intention was to leave the cookie dough for a few days in the freezer and then cook it up. However, I loved these cookies so much that I wound up baking the remaining cookie dough the very next day, and all of those cookies were eaten by the day after that! So be warned that you may not be able to keep these in the house long. Next time I make these I am going to make a double batch.

The Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share cookbook is a great cookbook. It helps to satisfy those cravings for cookie dough and cookies. I had such a hard time deciding which recipes to make and as soon as the key limes are back in season, I intend to make the OOO Key Lime Pie recipe.

Once you get your copy of Hello, Cookie Dough: 110 Doughlicious Confections to Eat, Bake & Share I would love to know what you make first – just drop a comment below!