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But it tastes good :3
Yes, but cooking it at low heat can add a nice nutty flavor to it!
It really does. I'm one of those who like cookie dough more than actual cookies, especially when it comes to chocolate chip. Leave out eggs, add like a tablespoon more butter, and toast the flour beforehand, and you wind up with a truly excellent edible cookie dough. In my book, the nuttiness of the flour is makes it even better than regular dough.
I think it's possible to pasteurize eggs to make them safe to eat like they do with eggnog. Don't quote me on that, though.
Also make sure to brown the butter if you want an even richer, nuttier flavor.
For sure it's possible. Like you said, they do it for eggnog. I used to work for an ice cream company and we'd do it by thoroughly whisking them and then slooooowly stirring them into a hot mix of cream and sugar and whatnot. Not totally sure how you'd do it for this but I'm sure there's a way; maybe if you're getting the butter hot you could use that? But also not sure what benefit eggs would impart here. Maybe an extremely subtle flavor but as far as I can tell their purpose in cookies is their structure, which isn't all that relevant for an edible dough.
Browning the butter is an interesting idea, I might try that. I worry it could reduce the moisture content though; the reason I add extra is to make up for the lack of moisture from eggs and there's already so much, I wouldn't want to add even more butter or oil lol. Maybe I could straight up add water but then I usually freeze it and idk if that would be a problem long term