Cookie dough’s popularity has remained prevalent in ice cream shops for years. But restaurants taking a stab at the sweet trend have surged recently—with cookie dough seeing 9% year-over-year growth, according to Technomic’s MenuMonitor.
Operationally, the treat's appeal is obvious: It's quick to make, requires minimal equipment and common ingredients, and can be crafted in large batches in advance. To appease potential food safety concerns, operators are finding a number of ways to make the no-cook product safely. Here’s a look at recent cookie dough launches making waves.
1. DO, Cookie Dough Confections
Lines down the block and two-hour wait times have defined this NYC cookie dough shop, which opened in January. DO serves scoops of cookie dough—priced at $4 each—in more than a dozen flavors. Made with pasteurized eggs and heat-treated flour, the dough can be eaten as is, mixed into ice cream or thrown in the oven. Other items on offer include cookie dough milkshakes ($9) and fudge bars with cookie dough chunks ($3). The shop, which began as a mail-order business in early 2015, makes 1,200 pounds of dough a day.
2. Papa Murphy’s
This month, Papa Murphy’s debuted "Chocolate! Chocolate! Chocolate! Cookie Dough," an extension of its traditional Chocolate Chip Cookie Dough available through March 26. The $5 sweet features chocolate cookie dough with white and semisweet chocolate chips. Although its packaging suggests customers bake before consuming, the dough is made from all powdered products so there’s no raw egg.
3. Little Donkey
Little Donkey in Cambridge, Mass., is getting press for its $8 cookie dough dessert served at the table on a beater. “We wanted to play off the childhood memory that every kid loves to eat the cookie dough off the beater,” chef Ken Oringer told Boston Magazine. Oringer said he and partner Jamie Bissonnette opted for a no-cook recipe because the tapas restaurant's kitchen lacks "a lot of room" for pastries or baking. The dessert features pasteurized egg yolk, milk espuma and cocoa nibs.