DO (pronounced dough) is terrible news for anyone whose only obstacle to gorging on raw cookie dough is the FDA’s warning against eating uncooked eggs and flour. Founder Kristen Tomlan found a way to render the stuff harmless, with a pasteurized-egg product and heat-treated flour, and launched an online company that celebrates proto-cookie goop in every imaginable form: scooped into cups and cones, flattened and frozen into “cookies” for ice-cream “sanDOwiches,” half-baked into brownies, and folded into Blue Marble ice cream for sundaes and milkshakes. Next week, she’ll open a Greenwich Village showcase for it with 15 seats, Toby’s Estate coffee, and a case full of prepacked flavors like chocolate chip, cake batter, and confetti. Take a look at some of the confections and the space.
550 La Guardia Pl., nr. 3rd St.; 646-892-3600
*A version of this article appears in the January 23, 2017, issue of New York Magazine.