Chocolate Chip Cookie Dough

Did you know that I have a couple of eBooks on Raw Chocolate making ? Oh, yeah, I do, and they’re pretty epic.

The following recipe is from that eBook on your left there…. Just there, look to your left. You got it.

• Now click on the image and you’re one step closer to making the best chocolate you’ve ever made.

 

Let’s get on with this recipe from that there book you were just creepin’ on

We all ate raw cookie dough when we were kids.

It’s OK, you can admit that here. No one will judge you.

My mom used to make the most insane chocolate chip cookies around Christmas time as little presents for my teachers. Probably just a “thank you for putting up with my crazy ass daughter” kind of situation.

I remember it being cold outside, but so warm and toasty in our kitchen, looking onto the snow covered play ground in our back yard as we scooped dough onto a tray with two teaspoons – one for the tray, one for my gob and repeat….

Mom would tell me not to eat them right out of the oven, but I’d snag a few, run to the bathroom and savoury (demolish) them one at a time (all in one go)

NOM!

This much healthier version, using high quality raw ingredients, is just as delicious as Mom’s Betty Crocker edition from back in the late 80’s.

These can be made into a log, like you find in the grocery store these days, and then sliced into cookies, or you can scoop them into balls and dip them in chocolate, if you want to get real about the whole thing.

Click here to get a series of FREE videos on how to make raw chocolate. The first one is a “basic dark tempered raw chocolate” and that’s the one you’ll want right now for dipping these bad boys.

Chocolate Chip Cookie Dough

100g/¾ cup oat flour (rolled oats ground in Vitamix or coffee grinder)
100g/1 cup brazil nuts
30g/2 tbsp lucuma
50g /½ cup coconut sugar, powdered
1 tsp cinnamon
1 tsp vanilla
½ tsp fresh ground nutmeg

40g/¼ c cacao butter, melted
30g/1/4 cup water, or as needed to bind
1 tbsp maple syrup

handful of tempered basic chocolate, chopped into cashew nut sized chunks
50g /1⁄3 cup raisins

Method

• In a food processor, blend the dry ingredients until the brazil nuts have broken down
  to a crumb.

• Add the melted cacao butter, maple and water, if needed, and process just to combine.

• Pulse in the chocolate chunks and raisins just until they have broken down slightly and the mixture comes together slightly.

• Using a sheet of greaseproof paper, roll the dough into a log, roll it up in the paper
  and set in the fridge until it’s firm, about 20 minutes.

• Alternatively, you can form the dough using an ice cream scooper

• Once the dough log is set, cut and serve with hot chocolate.

• Store remaining dough in an airtight container in the fridge for up to 3 weeks or cut it
  all and freeze for months.