392421 Mon Apr 16 19:31:59 -0700 2007 11 31 Home Cooking 0 2487255 Anyone have any opinions on the best tasting chocolate chip cookie dough *before* it gets put in the oven? Mon Apr 16 19:31:59 -0700 2007 11431 shivohum 1 2487267 No specific favorite recipe, but I can advise you to leave out the baking soda or other leavening. No need to have all that baking soda action in your belly instead of in your baking process. Mon Apr 16 19:36:17 -0700 2007 2487255 43697 miss louella 1 2488069 Jeffrey Steingarten's recipe from It Must've Been Something I Ate. I can post recipe if you'd like. I keep this dough in the freezer for my husband and it rarely makes it into the oven. Tue Apr 17 07:28:56 -0700 2007 2487255 14252 sweetpotater 2 2490744 I'd love the recipe. Thanks. Tue Apr 17 20:21:21 -0700 2007 2488069 11431 shivohum 3 2491391 Oven to 375. Mix 2 c flour, 1 t salt, 1 t baking soda in bowl. In mixer, cream 2 sticks unsalted butter, 3/4 c light brown sugar, 1/4 c dark brown sugar, 3/4 c white sugar. Add 1 t vanilla, 2 T water and 1 egg. Beat in flour mixture, then stir in chocolate chips. Drop onto nonstick baking sheet in rounded teaspoons; bake about 10 minutes. Wed Apr 18 06:35:41 -0700 2007 2490744 14252 sweetpotater 1 2488077 I guess I'm in the minority here but I have never understood the attraction of raw cookie dough. Tue Apr 17 07:33:50 -0700 2007 2487255 63569 flourgirl 1 2488221 Alton Brown's the Thick and Chewy (i think that's its name) makes some pretty tasty dough for eatin'. Should just be on the Food Network's website, or if you search the boards, as it's been posted before Tue Apr 17 08:18:49 -0700 2007 2487255 16421 brownie 2 2488546 I've tried it, and it does make good cookie dough. But there's a little too much brown sugar in there for me for raw cookie dough, I think. I think I like a higher ratio of white sugar in there... Tue Apr 17 09:43:31 -0700 2007 2488221 11431 shivohum 3 2491606 actually, one of my other longtime faves for just plain eating is definitely the recipe on the back of Nestle's chips bag. I always just make 1/2 the recipe and then usually use only 1/2 stick of butter, not a whole one. Does change the texture, but makes for less guilt in the guilty pleasure ;) Wed Apr 18 07:42:46 -0700 2007 2488546 16421 brownie 1 2491170 What an interesting question. Don't have a recipe, but my thoughts are that a strong vanilla flavour makes the best tasting dough and you can only get this with real vanilla bean, allowed to infuse into the dough for a day or so. I would also use a chocolate that is more for eating than cooking to get the real melt in your mouth quality. Wed Apr 18 03:48:52 -0700 2007 2487255 15802 pepper_mil 2 2491843 All of that and a little bit of extra salt! I would also go higher on the brown sugar, but that might be a matter of personal taste. Wed Apr 18 08:40:51 -0700 2007 2491170 12813 Katie Nell 1 2492720 I hope you are using pasteurized eggs! Remember, raw eggs -- even if they are mixed into a dough or batter -- can be dangerous. Wed Apr 18 11:59:08 -0700 2007 2487255 81468 jjones21