You know, you can really die from eating raw cookie dough. That’s not just an urban legend. Raw cookie dough typically involves raw eggs, and raw eggs can host toxic things. And it’s not just a theoretical risk: Ask the internet. It will tell you about Linda Rivera, who ate raw cookie dough, contracted E. coli, and spent four years in and out of a hospital before dying.
Ironically, Linda’s case of E. coli was caused by the cookie dough…but by an ingredient that was not the eggs. That’s a longer story. Regardless: Eating raw cookie dough is risky behavior. That’s why cookie dough ice cream leverages a dough made from an altered recipe that is safe for raw consumption. While scarfing cookie dough ice cream, surely we have all thought: Why can’t we have more of those safe cookie dough lumps?
We can. 3rd & Spoon has heard the call for better access to large quantities of safe-for-eating cookie dough. It sells its recipe in 12 ounce jars, ready for enthusiastic spoonfuls or spreading on graham crackers. Made with classic ingredients (minus the egg), it hits the mark with the power of brown sugar and sizable chocolate chips. In fact, there are multiple chocolate chips in every spoonful.
Of course, having a lot of a good thing can be sobering. One of the charms of traditional cookie dough is its scarcity. Having a whole jar of the stuff gives one pause at the possible pairings: pretzels, bananas, vanilla wafers. If you run out of pairing options, the safe dough can always be baked into cookies. The website indicates they’ll be flat and crisp and delicious too.
3rd & Spoon also offers other flavors: there’s a chocolate cake version, and a snickerdoodle as well. You can order online for delivery at www.3rdspoon.com, and it also makes appearances at local winter farmers markets.
