Happy happy, Joy joy: Cookie dough!

Two of the best words one can say: Cookie. Dough. I grew up in a family of cookie dough makers. You will note, we were dough makers, not cookie bakers. We would just make a bowl of dough and kept it in the fridge. Only silly mortals defile the dough by placing it in the hellish gates of the oven. The recipe for these Whole Wheat Chocolate Chip Cookies came from one of one of my favorite blogs, Joy the Baker. The conceit is that you make cookie dough balls in advance, freeze them, then bake later. If I had my druthers I would never bake this. But come Friday I’ve a buddhist BBQ to go to and I promised dessert so eventually I will make these into cookies. Let me clarify that it is a BBQ attended by mostly by buddhists, we will not be putting buddhists on the barbie.
I altered the recipe just a tad to make sure that the dough would be safe to eat raw. I hope it makes it to Friday.
Whole Wheat Chocolate Cookie Dough(adapted from Joy the Baker)
1/2 cup whole wheat flour
10 Tbsp. white flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup brown sugar
1/4 cup stevia or splenda for baking
1/4 cup pasteurized eggs
1/2 tsp. vanilla extract
1/2 cup chocolate chips(I used Ghiradelli bittersweet)
Cream butter and sugars. Blend in eggs and vanilla, stir in dry ingredients and lastly chocolate chips. Bake or not, your choice, but make the right one.