Cookie dough craze sweeps the nation

 Cookie dough

A recent tweet about a new food truck in my city made me do a double-take. Dozens of food trucks line up along several city blocks in the downtown area, but this one is serving something that none of the others have attempted: cookie dough. This is just the latest in a craze that has swept across the US in the last several months. Early this year Thrillist posted about a new cookie dough dessert shop, appropriately named DŌ, that opened in New York City

As most trends do, this one has worked its way into the Midwest from the coast. The concept is simple: make safe-to-eat cookie dough and serve it like ice cream in cones, cups, or sandwiches. This is one trend that is extremely easy to duplicate at home. Buy pasteurized eggs (or make your own), heat-treat your flour by baking it in a low oven for an hour or at higher heat for a shorter time, and use these ingredients in your favorite cookie recipe.

If you are in need of inspiration to find a good cookie recipe on which to try this technique, the EYB Library has everything you need. Start with several online recipes from The Cookie Dough Lover’s Cookbook, like the Inside-out cookie dough pictured above, or browse the many cookie recipes available online. Here are a few favorites to get you started: 

My best chocolate chip cookies from Baking: From My Home to Yours by Dorie Greenspan
Compost cookies from Momofuku Milk Bar by Christina Tosi
Chewy malted milk chocolate cookies from Serious Eats
Confetti cookies from Smitten Kitchen by Deb Perelman and King Arthur Flour
Peanut butter cookies from A Free Range Life by Annabel Langbein

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