this post was submitted on 28 Aug 2023
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There is a risk yes, more so than many other foods we eat, how much of a risk is impossible to generalize and depends on too many factors. Cooking significantly reduces the risk, so the safest thing is to just say you shouldn't eat it raw because no one wants to be held responsible nor live with the guilt if you die of food poisoning from eating cookie dough at their suggestion. No one can actually prevent you from doing it, and whether you want to depends on your own assessment of the risks in any particular instance, and your risk tolerance.
Where does the salmonella come from, though? Is it in the raw flour, or the raw eggs? If you know you want to eat the cookie dough , there's no point adding eggs at all - they don't bring any flavour. As for the flour, it doesn't bring flavour but it's probably important to the texture of the dough.
So what happens if you pour the flour onto a sheet pan and bake it at 300-325F for 30 mins all by itself? Would that kill everything in there that needs killing, so you can then make cookie dough that's safe to eat?
You actually can make edible cookie dough with toasted flour and pasteurized eggs.
CDC says unpasteurized eggs and raw flour can have salmonella and e.coli. https://www.cdc.gov/salmonella/enteritidis-05-23/index.html
Yes, that's how it's done.
Sweet, if I always buy the 12 pack, or dozen for you bakera, I will never get it. I love math. Thani you. s\