Raw Cookie Dough with Chocolate Chips and Bacon

🖨️ Print the recipe

Sweet Memories: Cookie Dough from Yesteryear with a Taste of Today

Immerse yourself in the sweetest childhood memories, those of afternoons spent in the kitchen, where the only worry was who would lick the spoon. This recipe for raw bacon chocolate chip cookie dough with maple sugar is from those precious moments. It evokes the comforting smell of butter and sugar mixing in the air, the laughter shared around the bowl of preparation and the tenderness of gestures passed down from generation to generation. Inspired by the desire to capture these fleeting moments and envelop them in each bite, this recipe is a tribute to traditions, while bringing a contemporary touch with the delicate addition of maple sugar and, for the daring, pieces crispy bacon. It is anchored in the collective memory as a tangible link to days marked by simplicity and pure happiness.

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	7 minutes (for flour)
⏲️ Total time	22 minutes
🔧 Difficulty level	Easy
🍽️ Servings	8-10
🔥 Calories (approximate)	350 per serving

Ingredients
1 cup (250 ml) unsalted butter, at room temperature 1 cup (220g) maple sugar 1 1/2 teaspoons vanilla extract 1 teaspoon of salt 2 cups (500 mL) all-purpose flour, heat-treated 2 to 3 tablespoons of milk, adjust as needed 1 cup (250 ml) chocolate chips Crumbled crispy bacon (optional), quantity to taste For the crispy bacon (if using): 5 to 6 slices of bacon

Instructions

Flour pretreatment: Spread the flour on a baking sheet and heat it in an oven preheated to 175°C (350°F) for 7 minutes to kill potential bacteria. Allow to cool before use. Preparing the crispy bacon: Cook the bacon in a pan until crispy. Drain on absorbent paper, then crumble. Reserve. Preparing the cookie dough: In a large bowl, beat the butter with the maple sugar until light and creamy, about 1 minute with a hand mixer. Add the vanilla and salt. Gradually add the flour while continuing to beat until the mixture is smooth. Add the milk, a spoonful at a time, until the dough forms (it should be soft but not sticky). Stir in the chocolate chips, and if desired, the crumbled bacon, until well distributed throughout the batter. Form balls with the dough or serve it as is for tasting with a spoon.

Buy now

Note

• Eating raw flour carries a risk of bacteria such as E. coli. Pretreating the flour with heat reduces this risk and is a recommended step for any recipe that includes raw flour.

Q&A for Raw Chocolate Chip Bacon Cookie Dough Recipe with Maple Sugar

Q1: Can I use salted butter instead of unsalted butter in this recipe?
A1: Yes, you can use salted butter. If you do, reduce the amount of added salt to about 1/4 teaspoon or omit it altogether, depending on your preference for salinity.

Q2: How long can I store this raw cookie dough in the refrigerator?
A2: Raw cookie dough can be stored in an airtight container in the refrigerator for up to 5 days. Make sure it is well covered to prevent it from absorbing odors from other foods.

Q3: Can this recipe be frozen for later use?
A3: Yes, this cookie dough freezes very well. Roll it into balls or place it en masse in an airtight container. It can be frozen for up to 3 months. Let thaw in the refrigerator before consuming.

Q4: Is there a vegan alternative to butter for this recipe?
A4: For a vegan version, you can use vegan butter in equivalent quantity. Just make sure it's at room temperature to achieve the desired texture.

Q5: Can we use an all-purpose flour substitute to make the recipe gluten-free?
A5: Absolutely, you can use gluten-free all-purpose flour as a direct replacement for wheat flour. Keep in mind that the texture may vary slightly depending on the gluten-free flour blend used.

Q6: If I ultimately decide to bake the dough to make cookies, is this possible?
A6: Yes, it is entirely possible to cook this dough to obtain biscuits. Preheat your oven to 175°C (350°F). Form balls of dough and place them on a baking sheet lined with parchment paper. Lightly flatten each ball. For soft cookies, bake them for 8 to 10 minutes or until lightly browned around the edges but still soft in the center. Leave to cool on the baking sheet for a few minutes before transferring them to a wire rack.