Consumption of raw cookie dough is trending ever since edible-cookie-dough parlor DÅŒ, Cookie Dough Confections, opened in New York City in January. The good news is now you don’t have to drive far, or wait on a long line, to get your hands on a county-made chocolate-chip-studded cup or cone.
Since Stew Leonard’s (1 Stew Leonard Dr, Yonkers; 914.375.4700) launched their edible cookie dough in mid-March, they’ve sold nearly 20,000 cups/cones across their five locations. “Unlike raw cookie dough, Stew Leonard’s Edible Cookie Dough is made with heat-treated flour and pasteurized eggs, to create a sweet, creamy, and chocolate-chip-packed treat,” says Meghan Bell, director of public relations. You can find cups and cones at the Stew Leonard’s ice cream counter. It’s $3.99 for a single scoop, $6.99 for a double.
Village Creamery & Sweetshop (32 Broadway, Valhalla; 914.421.1300) also added edible cookie dough to their menu in March. Their dough is made sans eggs, so they serve it in cups — not cones — since the consistency doesn’t hold on to a cone, according to owner John Caldarola. The small, 6-oz cup is $3.50; the 8-oz version is $5.50 — with a variety of extra toppings either way. Not feeling doughy? This place got the nod as Best New Ice Cream Shop (North) in the 2015 Best of Westchester competition. Its homemade options include such funky flavors as Let’s Do Brunch and Captain Crunchberry!
