Kristen Tomlan caused quite a stir among New York dessert lovers when she opened the first brick-and-mortar shop of her raw cookie-dough brand, DŌ in the West Village—so much so that the shop has been regularly selling out of its popular tricked-out flavors like confetti and brownie batter.
For the uninitiated: the doughs are made using pasteurized egg product and heat-treated flour, to curb any fears of salmonella run-ins, and are available in both gluten-free and vegan varieties. The confections keep in the fridge for up to three weeks (three months, if you toss 'em in the freezer) and, yes, you can actually bake them, if you're into that whole cooked-cookie thing.
Ask for one, two, or three scoops of traditional chocolate chip and sugar cookie in a cup or cone, or opt for one of the more whimsical flavors like cake batter, s'mores, and peanut butter cup. Even more over the top are the cookie dough ice cream sandwiches, sundaes, and milkshakes that will no doubt have you destined for a sugar crash. But maybe all that decadence is worth it.