Three things happen during baking that change the flavor of a cookie.
Maillard reaction, caramelization, and the melting of fats. There are more, but those are the three we’re going to talk about.
The maillard reaction takes raw flour and turns it brown. It absorbs some of the sugar in the process, and creates a more complex, nutty flavor. Caramelization also browns some of the sugar, giving it a smoky, bitter flavor. They also give the cookie a firm or crispy texture.
You also melt any fats, like butter, that are in the dough. Melted butter separates and spreads throughout the cookie.
There’s also often an egg that helps build structure for the baked dough, and sometimes baking soda for fluffiness.
This means uncooked dough is sweeter than a baked cookie. It has a soft, dense, and moist texture that disappears when fully baked. It’s butter and sugar held together with flour and egg, and it’s delicious.
Same reason people love raw cookie dough. They just like the taste.
If you ordered a cookie and didn’t get what you want, that sucks and is indeed frustrating.
However I don’t know what that has to do with anyone else. If someone wants to eat an almost raw cookie, or a too soft cookie or whatever, I don’t think that should bother you.
I think what bothers him is that he had something that he liked and can no longer find. It may not be the case here, but companies (in the US) are en masse changing their recipes to be cheaper to manufacture and it’s affecting the end product.
In the case of something like a cookie which can be made 1000 different ways by 1000 different companies, finding what you like took time, luck, or both. When they change the recipe on you, it’s not a simple, “just buy a different cookie, dummy.” It’s a major undertaking. Sometimes you get lucky and this was the push that allowed you to discover a new, even better, favorite. More often than not though, it’s just another part of your day that got a little bit shittier than it was yesterday.
It’s annoying and I totally get it.
Salmonella brings people together.
You can get eggs from Salmonella vaccinated chickens, it’s just not the norm in north America.
It’s in the flour not the eggs. Eating raw flour is riskier than eating raw eggs.
Yep. Specifically it’s because the flour is not generally sanitized/processed in any way that removes bacteria from the grain or the finished product.
Flour is traditionally only used as an ingredient and will through the cooking process experience heat high enough to kill any bacteria.
If you want to make safe cookie dough to eat raw at home just spread the flour on a sheet tray and toast it in the oven at ~200 degrees for something like 10 minutes. There’s specific directions online.
