LOS ANGELES, Calif. (FOX 11) - Kristen Tomlan is the founder of DŌ, a New York based scoop shop that dishes out raw, edible cookie dough that have people standing in line for hours.
The company currently has one location in New York City, but ships nationwide.
Tomlan brought her delectable scoops of cookie dough in ice cream cones, white chocolate cookie dough fudge and more to the show -- and it was a hit!
Mobile app users, click here to watch a behind-the-scenes video on Facebook.
Is DO really safe to eat unbaked?
You heard us right! Finally, cookie dough that you don’t have to pretend you are going to bake! All ingredients in each of our delicious, homemade recipes are completely safe to consume just as they are – unbaked. We give you peace of mind, allowing you to eat a piece of cookie dough heaven how you like it best.
But doesn’t cookie dough contain eggs?
For products that typically contain eggs, we use a pasteurized egg product, which means there is NO chance of salmonella. The heat process kills any potentially harmful bacteria. Yay! You can enjoy all DŌ products unbaked.
Can I travel with my cookie dough?
DŌ can be left out at room temperature for several hours. If traveling, we recommend freezing it ahead of time and sticking it in a cooler or freezer bag when in transit. You can purchase ice packs and insulated bags at our HQ. If flying, we recommend freezing ahead of time and checking your cookie dough beneath the plane where it is colder and is not subject to TSA screening.
TO DEMO: WHITE CHOCOLATE COOKIE DOUGH FUDGE
621 g of White Sugar
1 1/4 cup Heavy Cream
1 1/2 tsp Sea Salt
345 g Butter
1330 g White Chocolate Chips
600 g Marshmallow Fluff
3 pounds Eggless Chocolate Chip Cookie Dough with mini chips
Step 01 – Measure egg-free chocolate chip dough
Step 02 – Make the chocolate chip dough into little chunks. Freeze.
Step 03 – Line pan with parchment paper. Set aside.
Step 04 – Measure chocolate and fluff in a glass bowl. Set aside.
Step 05 – Measure butter, sugar, salt, heavy cream in glass bowl.
Step 06 – Microwave butter, sugar, salt, heavy cream for 4 min on high.
Step 07 – Pour the heavy cream mixture on the chocolate chips and fluff.
Step 08 – Use a hand mixer and bend until its smooth and soft.
Step 09 - Let it cool for 15 minutes, stirring occasionally
Step 10 – Fold cookie dough chunks into the fudge
Step 11 – Pour into two 13x9 pans
Step 12 – Sprinkle with cookie dough chunks on top
Step 13 – let set in fridge for 3-5 hours
Step 14 – Cut one pan into 2 by 2 squares. Leave the other pan whole to cut on-air
· Line black pan with parchment
· When setting place on a flat surface in fridge
· Do not put dough in fudge when it is hot. Wait for a few minutes.
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