Edible cookie dough: the latest dessert gimmick we don’t need

You’ve never been to a cookie dough parlor? How 2017!

“There’s an emotional connection that you can’t manufacture. It’s inherent in the product and unique to cookie dough,” the owner of DŌ, New York’s hottest cookie dough emporium, told the New York Times last June.

Brilliant. Who doesn’t get the warm and fuzzies thinking about sneaking a spoonful of cookie dough out of Mom’s batter? Why not a shop that scoops out the stuff to ladies and gentlemen, boys and girls, and children of all ages?

Better yet, why not sell it in handy four-packs in supermarkets nationwide? Introducing The Cookie Dough Café Gourmet Edible Cookie Dough, in your choice of Confetti (sprinkles) or Chocolate Chip.

It’s eggless, and its flour has been heat-treated, so you needn’t worry about picking up any nasty bugs, says the company. In fact, you needn’t worry about picking up much of anything other than white flour, butter, sugar, and more sugar.

Because cookie dough is so dense, the Café manages to squeeze some 370 calories, 7 grams of saturated fat (a third of a day’s worth), and 9½ teaspoons of added sugar into each tiny tub (they’re just shy of a half cup).

It’s like polishing off two McDonald’s vanilla ice cream cones.

Mom would be so proud.

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Photo: Jennifer Urban/CSPI.

The information in this post appeared in the May 2018 issue of Nutrition Action Healthletter.

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