The shop serves sumptuous bowls of cookie dough that are safe to eat. (Trend alert: For a kosher option in New York, check out the recently kosher certified DŌ.)
In the summer of 2017, cookie dough was everywhere. A year later, it appears that the kosher world has caught up and is coming out with its own kosher versions of the breakout treat.
We’ve all grown up sneak-eating cookie dough, aware of the Food and Drug Administration warnings issued against the consumption of raw cookie dough, because eating raw eggs can cause salmonella and eating untreated flour can cause E.coli. Is it the idea of forbidden fruit that makes raw cookie dough so enticing? Can restaurants really replicate the thrill of licking the mixing bowl?
Well, they’re certainly giving it a try. Pasteurization and heat treatment now has made what was once verboten a completely safe option.
Personally? I’ll be checking out JFK-BER flights tonight.
Shira Feder is a writer. She’s reachable at firstname.lastname@example.org