Cookie dough is delicious, but is chowing down on it worth the risk of Salmonella? If you don’t want to come down with one of the 142,000 cases per year, there are two safe cookie dough options.
In 2014, sisters Joan Pacetti and Julia Schmid brought their Cookie Dough Café concept to ABC’s Shark Tank. The egg-less dough is specifically made for eating raw and comes in four flavors: Chocolate Chip, Monster—made with peanut butter, oats, chocolate chips and M&Ms—Cookies & Cream, and straight up Naked. But if you want to cook it, you're out of luck; the dough doesn't include the ingredients necessary for actually baking cookies.
Now, Cookie Dough Cafe has some new competition. DŌ, the Manhattan-based startup founded by 27-year-old Kristen Tomlan, offers 19 flavors of ready-to-eat and ready-to-bake dough. Not only does the dough come in classic flavors like Chocolate Chip, Peanut Butter, and Sugar Cookie, it also comes in Snickerdoodle, PB & J, and Heavenly—made from Nutella, chocolate chips, and salted caramel.
Whichever option you choose, you really can't go wrong.
[h/t Design Taxi]