Speculoos Chocolate Chip Cookie Dough {Recipe Redux}

Disclaimer: I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.

 

Davidsons

We all need a little more peace of mind. Wouldn’t you agree? And that includes peace with food. We can take that peace a step further with Davidsons’ Safest Choice pasteurized eggs.

Growing up, my mom never (and I mean never ever, not even once!) let me have a taste of raw cookie dough. Nope, I couldn’t even lick the beaters or clean off that thin layer left on the spoon. Why? Salmonella, of course! If I felt rebellious, she warned me of the pain and suffering I would endure in the hospital as a result. Ever since, I have had a healthy fear of Salmonella…and raw eggs.

By now you’re all feeling bad for me and my cookie dough-less childhood, but don’t worry! Redemption is right around the corner.

HELLO REDEMPTION

A Little Salmonella Doesn’t Hurt, Does It?

But first, let me give you a run down of Salmonella in eggs so that you can see the value of pasteurized eggs and egg safety.

  • According to the CDC, Salmonella bacteria in food cause more than 1 million illnesses, more than 19,000 hospitalizations, and 378 deaths in the US every year.
  • 4 out of 5 Salmonella eneritidis illnesses come from eggs
  • 2.3 million table eggs are positive for Salmonella enteritis
  • Salmonella bacteria, if present, are usually inside the egg. Chickens can carry this bacteria and pass it along to the yolk and white as the egg forms and to the shell when the egg is laid.
  • The USDA warns: “People should not eat raw or undercooked eggs” due to the risk of Salmonella.

Christopher Kimball, from America’s Test Kitchen, answers questions about whether to use old eggs with “Are you feeling lucky?”. (P.S. The correct answer is NO!)

 

P for Pasteurized

Pasteurization = Peace of Mind

When you hear “pasteurized”, dairy products usually come to mind but not eggs. I would like to make the neuron connection in your brain between pasteurization and eggs. Pasteurized. Eggs. Pasteurized eggs.

Pasteurization, though a long fancy word, is simply mild heating to kill bacteria and viruses. Davidson’s uses an all-natural water bath that does just this without cooking the eggs. Patented technology is used, controlling time and temperature as well as keeping the eggs in constant motion so they don’t cook. After this, the eggs get coated in an FDA-approved, food-grade wax and stamped with Red Circle P! There’s a fun video you can watch about this whole process along with more FAQs about pasteurization.

Good news: Pasteurization doesn’t affect the taste or nutrition of the eggs.  They can be enjoyed in raw or lightly cooked recipes without worry, anxiety or tummy aches!

More good news: Davidson’s Safest Choice Eggs are now available Cage-Free!

 

Onward and Upward!

Now of course you can use these pasteurized, hormone- and antibiotic-free eggs to make poached eggs, sunnyside ups or a creamy scramble. But I’m here for redemption–cookie dough redemption!

I think it’s time that I (and you) eat raw cookie dough. Boy, I’m feeling rebellious!

One of my favorite things in this world is Speculoos. In France, I order speculoos crepes with speculoos ice cream and speculoos cookie crumbles. My husband and I still crack up at the waitress repeating back my order, “Speculoos avec speculoos…avec speculoos?”. OUI! Make that OUI OUI!

 

speculoos

Speculoos Chocolate Chip Cookie Dough

Makes 34 Cookie Dough Balls

Please eat me raw!

Ingredients

Wet

2 Davidson’s Safest Choice Eggs

1/3 cup coconut oil, melted

1/2 cup speculoos spread

1/2 cup sugar

1 tsp vanilla extract

Dry

1 1/2 cup almond flour

1/2 cup coconut flour

1/4 tsp salt

Mix-Ins

1/2 cup chocolate chips

6 speculoos cookies, crushed

 

Directions

Add all wet ingredients to a large mixing bowl. Using a hand or stand mixer, whisk together until well combined. Sift together the dry ingredients into a small bowl and add to the wet ingredients. Mix well. Add mix-ins and stir until incorporated evenly throughout dough.

Use a spoon or a small cookie scoop to make small cookie dough balls. Refrigerate until ready to serve.

Or use that spoon to eat out of the large mixing bowl. No judgment.

 

Speculoos Cookie Dough

bon appétit


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There are 7 comments

  1. Sarah @ The Smart Kitchen

    As I said in my Recipe Redux post, these eggs just SCREAM for cookie dough. I just so happen to have stockpile of Biscoff from Delta flights, and a jar of authentic speculoos brought from Belgium to me recently sitting in my cabinet….

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