D’OH! BOY: COOKIE DOUGH NEVER TASTED SO GOOD

If you’ve ever licked the spatula while whipping up a batch of Toll House (and who hasn’t), it’s not too hard to figure out how edible cookie dough became trendy in the past couple of years. The assist from “Shark Tank” didn’t hurt. In case you missed the episode, back in 2014, shark Lori Greiner and guest shark Steve Tisch invested in the Cookie Dough Cafe, one of the first gourmet edible dough businesses. The company took off, and spawned an edible-dough cottage industry.   

Now there’s an entrant on Second Avenue in Murray Hill, Cookie DO, which sells edible, bakeable, customizable cookie dough by the carton. The business is the brainchild of Kristen Tomlan, who left a job at a brand strategy and design consulting firm to start Cookie DO. “We were on a quest to find a space that could convert into a  commercial kitchen,” says Tomlan. “I worked in the area before so I knew it had a great crowd.”

Customers can choose from flavors both creative — Oatmeal M& M and Fluffernutter — go classic with Chocolate Chip and Sugar Cookie, or come up with their own idea and Tomlin will custom produce a batch. Cookie DO’s commercial grade kitchen serves as headquarters and retail space for the neighborhood. Locals stop by for weekend treats, office workers grab midday pick-me-ups and tourists wander over from Times Square.

DO is available in 16 and 32 ounce cartons. If you can’t pick just one flavor, try the multi 8-ounce package. “We wanted to create different flavors like an ice cream shop,” Tomlan explains. Those with food allergies worry not. “I have a gluten intolerance so it was important to me to allow those with dietary and allergy restrictions to indulge too,” says Tomlan.

While some people still think eating unbaked cookie dough can be a gamble because of raw eggs, Tomlan’s signature recipe, like other edible doughs, wards that worry off at the pass. All of Cookie DO’s mixes are made with pasteurized egg product and heat treated flour that kills harmful bacteria. Of course, you don’t have to eat the dough raw. It’s pretty delicious spooned onto a sheet, baked into actual cookies. Either way, it’s  “a nostalgic treat,” says Tomlan.

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