A Cookie Dough Restaurant Now Exists and It Sounds Perfect

Sarah Spigelman Richter
Sarah Spigelman Richter
Sarah Spigelman Richter is a NYC-based food writer who has written for Mashable and Refinery 29, among others. She loves chili cheese Fritos.
published Jan 23, 2017
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If your dream involves a giant bucket of cookie dough and a spoon, Dō, opening this week in New York City, is about to make your fantasy a reality. Kristen Tomlan, the founder of the restaurant, created a dough that follows the FDA recommendation (do not eat raw flour or eggs), and she is putting it in everything.

The secret is using heat-treated flour and pasteurized eggs to create flavors like chocolate chip, sugar cookie, and oatmeal M&M.

Although you can currently order the spoon-ready dough online, the Greenwich Village storefront is going to kick it up a notch. Think: raw cookie dough ice cream sandwiches, waffle cones filled with scoops of raw dough, and cookie dough-topped ice cream sundaes.

All this dough with none of the salmonella fear is more than just exciting — it’s downright dangerous for anyone who thinks they can resist visiting the new store.