Cookie dough dip made with — yes — cookie dough
By J.M. HIRSCH January 3, 2013 1:15PM
In this image taken on Dec. 3, 2012, chocolate chip cookie dough dip is shown in a serving bowl in Concord, N.H. (AP Photo/Matthew Mead)
Updated: January 8, 2013 9:42AM
This summer I had the misfortune to encounter the Internet culinary sensation known as cookie dough dip.
The look of betrayal on my son’s face as he put a heaping bite of it into his mouth was hilariously heartbreaking. So I tried it. He was right. This wildly popular dip is made by blending canned white beans and chocolate chips, among other unlikely ingredients. The idea is to create a healthy dip that supposedly tastes like cookie dough.
It doesn’t. It’s not cute. It’s not tasty. It’s not coy. And it’s certainly not good.
So I decided to create my own version of this monstrosity. Except that my chocolate chip cookie dough dip would actually taste like chocolate chip cookie dough miraculously transformed into a dip. It would be sweet, but not too sweet. It would be studded with deliciously chewy chunks of cookie dough. Real cookie dough, not masticated beans.
For the cookie dough nuggets, I used a modified version of an eggless chocolate chip cookie dough recipe from Lindsay Landis’ book, The Cookie Dough Lover’s Cookbook (a fun book for anyone who loves raw cookie dough). You could use purchased cookie dough if it contains only pasteurized eggs. AP
