People In New York Are Waiting In Line For Scoops Of This Raw Cookie Dough And We Have The Recipe

Oh, cookie dough! It’s so delicious. It’s so decadent. And, unfortunately, it’s so not good for you.

Eating the raw eggs found in cookie dough can make people quite sick. However, a new treat shop in New York City simply called has perfected a cookie dough recipe that is safe to eat. Now, people are waiting in line for two hours just to try some of the delectable doughy confections.

Kristen Tomlan opened DŌ just a few months ago. She and her store associates serve the raw cookie dough just like ice cream—by the scoop. The shop offers around a dozen flavors, including classics like chocolate chip and sugar cookie. The customer response has been extraordinary.

“I always believed in the power of cookie dough, but never did I expect such a national response to the concept,” Tomlan wrote in an email to The Feast. “The past three weeks I’ve been overjoyed with the response and excited to see my vision and passion for cookie dough in the faces of our customers.”

But you don’t have to fly to the Big Apple or wait two hours in line to serve up this sweet treat in your own kitchen! Tomlan shared her basic chocolate chip cookie dough recipe with With just a few ingredients and only 10 minutes, you can whip up enough edible cookie dough to share (although it’s tempting to keep the stuff all to yourself!).

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This edible cookie dough is safe because it does not use eggs. Raw eggs carry bacteria that can cause serious stomach and digestive illnesses. Examples of these bacteria include e.coli and salmonella. According to the Food and Drug Administration, illnesses caused by these bacteria can lead to hospitalization or even death due to kidney failure.

Here are the ingredients for Kristen’s Edible Cookie Dough:

  • 3/4 cup unsalted butter, melted
  • 1¼ cups brown sugar, loosely packed
  • 1/4 cup granulated sugar
  • 1/4 cup milk (feel free to substitute soy milk, almond milk, rice milk or coconut milk)
  • 1 tablespoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
  • 1/2 teaspoon sea salt
  • 1 cup of semi-sweet chocolate chips

You can find the full directions to make this cookie dough here.

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The cookie dough recipe at Tomlan’s shop is slightly different from the one above; the dough at the shop uses pasteurized eggs, which makes them safer for consumption. We say to play it safe when you’re making cookie dough at home and use the egg-less recipe above!


Food, Recipes, Travel

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About the Author
Marie Rossiter
Marie is a freelance writer and content creator with more than 20 years of experience in journalism. She lives in southwest Ohio with her husband and is almost a full-fledged empty nest mom of two daughters. She loves music, reading, word games, and Walt Disney World. Visit Scripps News to see more of Marie's work.

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