I’ve never been able to bake an entire batch of chocolate chip cookies without sampling the dough.
Okay, that’s not entirely true. I’ve actually been able to do it twice. Of course that was because I gave up sweets for Lent, but had promised I’d bake cookies for a class bake sale one time, and the other I brought them for my friends at lunch. But since then, I’ve consistently eaten at least 2 cookies worth of dough each time I make chocolate chip cookies.
Naturally, I’m always asking myself: why do I even bother baking the cookies if I’d rather eat the dough anyways?
Well, the only answers I can come up with are: 1. Most people prefer the cookies to the dough, 2. The batter contains raw eggs, and 3. It’d be weird to bring a bowl of cookie dough to a bake sale (emphasis on the bake)
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