Raw Chocolate Chip Cookie Dough

This delicious raw chocolate chip cookie dough will always stay chewy in your gelato or ice cream.  The covering of stracciatella (hard shell) turns it into the most decadent dough ever and it’s safe to it as is!

10LC8171-Edit

INGREDIENTS

RAW COOKIE DOUGH
• 125g = 1cup Unbleached all purpose flour
• 95g = ½ cup Light brown sugar
• 50g = ¼ cup sugar (white)
• 57g = 4T unsalted butter
• 40g = 2T plain yogurt
• 3g = ½ tsp vanilla extract
• pinch of fine salt

• Stracciatella (hard shell) for coating. Recipe on my Instagram.

PROCEDURE

  • Combine all ingredients in a bowl and mix with your hands until you get an even dough. You can also do this in a mixer with the paddle attachment.
  • Place dough in the middle of a large piece of plastic wrap and close leaving some room on all sides. Roll the dough until you form an evenly spread rectangle. Check out my Reel on Instagram to watch the procedure.
  • Place the dough in the freezer for at least one hour or overnight.
  • Open the plastic and cut in small cubes and place back in the freezer. In the meantime, melt the stracciatella and pour in a flat container.
  • Drop the little cubes of dough in the stracciatella, cover them completely and with the help of two forks or a colander, strain some of the stracciatella and place them over parchment paper of silicone mat. Place back in the fridge for 15 minutes.
  • Store in an air-tight container in the fridge or freezer. Add to your gelato as it comes out of the machine or over store-bough ice cream.

Be careful because they can be addictive and you might start eating them as candy! 😉

Do you really want to learn?

JOIN THE SCHOOL

Keep In Touch

Instagram Facebook-f Youtube