Why mess around with cookie dough ice cream when you can cut right to the chase and get a scoop of cookie dough straight?

Sunset over downtown Los Angeles with palm trees in the foreground.
Edoughble is bringing edible cookie dough to the LA massees © Chones/Shutterstock

For the Los Angeles-based Edoughble, it’s the question that launched a successful e-commerce operation in 2013 and, as of this weekend, the cookie-dough company’s first sweet shop. Opening on 15 December, the brick-and-mortar store is just a few blocks from where the company’s founder and CEO Rana Lustyan grew up – a location selected, she says, “to bring my passion to the community with a place for people to connect and feel happy.”

Two Edoughble cups holding cookie dough with cookies, marshmallows, sprinkles, and other mix-ins
Edoughble's safe-to-eat doughs are made with non-GMO ingredients, no eggs, raw flour, and chemical leaveners allowed © Audrey Ma/Edoughble

Of course, the elephant in the room is the threat of salmonella. But by using non-GMO ingredients, and completely eliminating eggs, raw flour, and chemical leaveners from the equation, Lustyan says her doughs effectively sidestep any potential risks – and they’ll appeal to a range of palettes and dietary needs.

Edoughble truffles, cookies, brownies, and cones
The menu also includes ice cream, vegan soft serve, and fully baked cookies © Audrey Ma/Edoughble

More than ten flavors, including peanut butter, s’mores, and espresso chip, will be available at the shop, plus the brand’s signature homemade mix-ins and swirl-ins, like rainbow sprinkles and chocolate sandwich cookies. There will be plenty of gluten-free, vegan, and paleo options, she says, and McConnell’s ice cream, vegan soft serve, and cookies – yes, properly baked ones – will also be on the menu. 

A graduate of Le Cordon Bleu and a veteran pastry chef of restaurants like Wolfgang Puck’s Spago and Boulevard in San Francisco, Lustyan came up with the idea of selling safe-to-eat cookie-dough in the wake of a massive recall, in 2009, of Nestlé’s Toll House cookie dough. Recognizing a gap in the market, she turned to e-commerce and wholesale – “two industries I was less familiar with at the time” – but long-term, “my dream has always been to open a brick and mortar,” she says. 

For more information, visit edoughble.com.

Explore related stories

Caucasian man walking on rocks near the lighthouse on San Juan Island, Washington

The best weekend getaways in the US

Mar 23, 2023 • 12 min read