Jessica Badalana

I mean, it is hard to resist. In fact, my kids, whenever I make cookie dough, they would just like to eat... I was like, do you want me to bake you a cookie tonight? And they're like, I'll just have a ball of dough. But you really shouldn't eat raw cookie dough. And there's a couple of reasons for it.

I don't want to say it, but it's true because you can get quite ill from eating raw cookie dough and not just like a bellyache because you've eaten too much raw cookie dough, but because flour is an agricultural product. You know, it's a raw product. King Arthur flour never gets heat treated. So therefore, it's possible that There could be contaminants on it that would be killed in cooking.

I don't want to say it, but it's true because you can get quite ill from eating raw cookie dough and not just like a bellyache because you've eaten too much raw cookie dough, but because flour is an agricultural product. You know, it's a raw product. King Arthur flour never gets heat treated. So therefore, it's possible that There could be contaminants on it that would be killed in cooking.

So the flour is a risk. The eggs are a risk for the same reason. They're a raw product. So unfortunately, we have to say no to raw dough. What a bummer. I mean, I know that there are companies now that are making edible chocolate chip cookie dough, and those are safe to eat because that flour has been heat treated. But there's no reliable way to make it.

So the flour is a risk. The eggs are a risk for the same reason. They're a raw product. So unfortunately, we have to say no to raw dough. What a bummer. I mean, I know that there are companies now that are making edible chocolate chip cookie dough, and those are safe to eat because that flour has been heat treated. But there's no reliable way to make it.

I mean, the good news, Flora, is that, you know, it is safe to eat chocolate chips. You can eat those by the handful out of the bag. By the handful. Tell your parents, Flora. It's a hack and a snack.

I mean, the good news, Flora, is that, you know, it is safe to eat chocolate chips. You can eat those by the handful out of the bag. By the handful. Tell your parents, Flora. It's a hack and a snack.

The more you want a chocolate chip cookie.

The more you want a chocolate chip cookie.

Well, you know, I'm not trying to be like, I'm not intentionally trying to poke the bear here, but I do not like, and in fact, I would go so far as to say, I think are bad. Okay. Warm chocolate chip cookies. I know. I know.

Well, you know, I'm not trying to be like, I'm not intentionally trying to poke the bear here, but I do not like, and in fact, I would go so far as to say, I think are bad. Okay. Warm chocolate chip cookies. I know. I know.

Well, so you and I had gone to a cookie establishment. Mm-hmm. That shall not be named, I assume. That shall not be named. And we had tried a bunch of the cookies and by design, the cookies are served warm. You know, they're baked frequently and then they're put on like heated mats so they stay warm.

Well, so you and I had gone to a cookie establishment. Mm-hmm. That shall not be named, I assume. That shall not be named. And we had tried a bunch of the cookies and by design, the cookies are served warm. You know, they're baked frequently and then they're put on like heated mats so they stay warm.

But I don't, you know, when people are like showing the chocolate chip cookie that they're like breaking in half and like they're real melty and soft, like fresh out of the oven. No, thank you.

But I don't, you know, when people are like showing the chocolate chip cookie that they're like breaking in half and like they're real melty and soft, like fresh out of the oven. No, thank you.

Oh, certainly not. Never.

Oh, certainly not. Never.

No, I mean, I like, I still want my chocolate to be like, not hard, right? Like I want there to still be some like chocolate pooling. But I think the overall textural experience for me is better when cookies have had say like, I don't know, 10 or 15 minutes to cool.

No, I mean, I like, I still want my chocolate to be like, not hard, right? Like I want there to still be some like chocolate pooling. But I think the overall textural experience for me is better when cookies have had say like, I don't know, 10 or 15 minutes to cool.

So they're like, you know, they're solidly room temperature on the warm side of room temperature, but they're not like a molten cookie experience. Yeah. I think what I don't like about a warm chocolate chip cookie is that there is no sort of textural contrast, right? Like it's just sort of like raw dough. You know, there's not like a distinction between the edge and the middle.