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Sep 20, 2011 01:36 AM

Under cooked cookie safety

My amazing chewy cookies have a bit cookie dough in the center that's chewy/a little raw. They're great fresh and usually we feel safe eating them. I wanted to ship them to my brother in another state, but I'm concerned with food safety. Any advice out there? Thanks! Aldoogie

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  1. Will probably get dissent, but I'm still alive after 50+ years of eating completely raw doughs. If you're really worried, you could use those pasteurized egg products, but I'm still breathing here.

    1. Box them, keep them in your garage/porch, drive them around with you in the car, for as many days as it takes to reach your brother -- then see if they're OK, something you'd want to eat. (Then make him a fresh batch!)

      1. I'd make him another batch, and not for any particular health or food safety issues; he just might not appreciate a bit of raw dough in the middle of his cookies.

        1. Use a thermometer and see if the center reaches 185 F....that temp would kill any salmonella in the egg.

          4 Replies
          1. re: momskitchen

            Thank you for the helpful answer! A

            1. re: momskitchen

              Chicken breast is well-done at 160.

              1. re: momskitchen

                The USDA says that 160° F is sufficient to kill salmonella in egg dishes.


                1. re: Kelli2006

                  I said 185 because that is the pasteurization temp, but if the USDA is okay with 160 F, by all means, use that temperature instead. I don't worry about undercooked eggs for the reason PotatoHouse says, but I realize that might not be appropriate for some people that are concerned.

              2. Only 1 out of every 20,000 eggs contain Salmonella. The panic is terribly overblown.

                1 Reply
                1. re: PotatoHouse

                  My most recent query indicated 1 in 30,000 eggs but what's another couple thousands of 1 percent. Bottom line I agree the risk is incredibly small.