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DŌ serves up edible cookie dough in New York

By Ann Binlot Feb 6, 2017 1:48 PM

We love raw cookie dough.

It reminds us of our childhood, when we used to like the spoon clean after our mothers would make a fresh batch of chocolate chip cookies. We almost like it better than when the cookies are actually baked. But, eating raw cookie dough isn’t exactly safe. There are raw eggs in there, and we all know what that could mean. Salmonella! The stomach flu! Not exactly worth it if you ask us.

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Kristen Tomlan came up with a genius idea during a girls’ weekend in Philadelphia. She stopped by and grabbed a tub of cookie dough with her friends, but instead of scooping out the cookie dough onto a baking sheet and popping it in the oven, they ended up devouring it all. Tomian turned into something that we all can enjoy. She opened DŌ in New York’s Greenwich Village. “I love the process of trying new flavors and recipes — the journey of taking raw ingredients and transforming them into a delicious creation that can be shared,” said Tomlan. “I find joy being in the kitchen and baking treats to share with the people in my life. From my kitchen to yours, enjoy the joy of sharing DŌ with your loved ones.”

DŌ offers a number of classic flavors, including signature chocolate chip, sugar cookie, brownie batter, oatmeal M&M, and commando — a basic dough with nothing added. There’s also seasonal flavors like red velvet, cake batter, and sugar and kisses. From there, you can add extra ingredients, like chocolate chips, marshmallow fluff, salted caramel, Reese’s Peanut Butter Cups, and more.

Simply pick a flavor, add any extra toppings, and have it served in a cone or a cup, and there you go, everyone’s favorite treat ready for you to eat.

For more information, visit cookiedonyc.com.

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle… Read Full Bio

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