Kristen Tomlan sells raw cookie dough in flavors such as confetti ($9 for a triple scoop) at her new West Village shop. New Yorkers are lining up for hours at Cookie Dough, a Greenwich Village quasi-bakery that opened in late January and sells scoops of cookie dough in more than a dozen flavors.
“This is like a dream,” says Brayan Murillo, 20, a student and self-described “cookie-dough fanatic” living in Woodside. “Once I heard about this . . . I had to come here, like, as soon as I could.” Murillo waited for an hour Wednesday for a scoop of cake batter, one of the best-selling flavors, along with chocolate chip.
The shop offers scoops ($4 for a single) of 13 classic cookie flavors, including fluffernutter, as well as seasonal confections, such as cinnamon-brown sugar, and gluten-free and vegan options. The dough is made with pasteurized eggs and heat-treated flour, making it safe to eat raw but also engineered for baking.
Other menu items include cookie-dough milkshakes ($9) and bars of fudge with chunks of the sweet stuff ($3). The shop’s founder, Kristen Tomlan, 28, toyed for years with the idea of selling cookie dough. “I always thought it was a good idea,” says Tomlan, who has no professional culinary training but grew up with a cookbook-author mother in St. Louis.
A few months in, she quit her job in branding and design to focus solely on the business. Now, the brick-and-mortar shop is an instant hit, with people lining up before the store opens at 10 a.m. and waiting for more than two hours on the weekend. The shop makes 1,200 pounds of dough a day but still regularly runs out of the most popular flavors. Tomlan says she isn’t all that surprised by the city’s hunger for the raw stuff. “There’s something nostalgic about it,” she says. “I always thought it could be the next big thing.”
SOURCE: http://nypost.com/2017/02/10/people-are-waiting-hours-to-eat-this-cookie-dough/