Cookies, chocolate chip, refrigerated dough
Whole food · Baked Products
Photo: Wikipedia
This is the raw, unbaked dough from a refrigerated tube, offering the pure, unadulterated taste of chocolate chip cookie potential. It delivers a dense, sweet, and buttery flavor with soft chocolate chips, but lacks the crisp edges and chewy center of its baked counterpart. Nutritionally, it is a concentrated source of energy, primarily from refined carbohydrates and sugars, with a modest amount of protein.
💚 Why it's loved
People love it for the nostalgic, comforting ritual of slicing and baking fresh, warm cookies at home, filling the kitchen with an irresistible aroma. Its versatility allows for immediate consumption as a treat or creative baking projects.
⚠️ Watch-outs & how to enjoy it better
The raw dough is high in sugar and refined carbs, which can lead to blood-sugar spikes, and contains raw flour and eggs, posing a foodborne illness risk. To counteract, bake it thoroughly to eliminate pathogens, practice strict portion control, and pair a baked cookie with a source of protein or fat (like a glass of milk) to slow sugar absorption.
Key benefits
- Provides quick energy from carbohydrates
- Convenient for instant baking or eating raw
- Offers a consistent, predictable cookie result
- Contains small amounts of iron from enriched flour
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first chocolate chip cookies were invented by accident in the 1930s when Ruth Graves Wakefield expected chocolate chunks to melt completely into the batter, but they held their shape.
Full nutrition (scales with serving)
| Water | 12.1 g |
| Energy | 451 kcal |
| Energy | 1889 kj |
| Protein | 4.0 g |
| Total lipid (fat) | 21.3 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 61.0 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 38.0 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 69.0 mg |
| Potassium, K | 180 mg |
| Sodium, Na | 321 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.37 mg |
| Selenium, Se | 5.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.31 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 57.0 ug |
| Folic acid | 48.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 91.0 ug |
| Vitamin B-12 | 0.08 ug |
| Vitamin A, RAE | 4.0 ug |
| Vitamin A, IU | 12.0 iu |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 9.0 mg |
| Theobromine | 72.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 3.3 g |
| Fatty acids, total monounsaturated | 10.4 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 10.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 2.5 g |
| Cholesterol | 7.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.15 g |
| Isoleucine | 0.19 g |
| Leucine | 0.33 g |
| Lysine | 0.20 g |
| Methionine | 0.09 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.22 g |
| Tyrosine | 0.15 g |
| Valine | 0.22 g |
| Arginine | 0.18 g |
| Histidine | 0.09 g |
| Alanine | 0.16 g |
| Aspartic acid | 0.26 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.14 g |
| Proline | 0.41 g |
| Serine | 0.25 g |
FAQ
Is it safe to eat the dough raw?
No. Refrigerated dough contains raw flour, which can harbor E. coli, and often raw eggs, which carry a Salmonella risk. Always bake it thoroughly to a golden brown.
How does it differ from homemade dough?
It uses preservatives for shelf stability and often contains added stabilizers and emulsifiers for a consistent texture. Homemade dough typically has a richer, more pronounced butter flavor.
Can I freeze the dough for later use?
Yes. You can freeze the entire log or pre-slice it into individual cookies. Baking from frozen may require an extra minute or two in the oven.