Ditch The Oven And Grab A Spoon At LA's New Cookie Dough Café • Edoughble - Secret Los Angeles
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Ditch The Oven And Grab A Spoon At LA’s New Cookie Dough Café • Edoughble

By Malia Wooten December 4, 2019

Looks like you’ll be saving money on your gas bill!

We’ve all done it — snuck a piece of cookie dough in our mouths when Mom wasn’t looking…

One of the best parts of being an adult is not having to sneak a piece (or three) anymore, though the lingering thought of you’ll get sick somehow manages to linger. Well, we have news for all the dough feigns out there; as if the dessert gods sent a literal haven from above, Los Angeles will welcome a new cookie dough café called Edoughble this December.

Photo by: Edoughble

The cookie dough makers have currently been selling their batches of heaven in a jar at grocery stores like Gelson’s and Whole Foods, as well as through a delivery service. On December 9, Edoughble plans on moving into a 900-square-foot brick-and-mortar cookie shop where they’ll offer the company’s all-natural cookie doughs in 10 flavors at a time. Look forward to flavors like classic chocolate chip, sugar cookie, peanut butter cup, s’mores, and espresso!

Photo by: Edoughble

If you’re wondering how all of this is even possible, founder Rana Lustyan manages to create egg-free, vegan-friendly cookie dough recipes that are completely safe from salmonella. Which means, you can eat all the cookie dough you want! There are some varieties that even go as far as being gluten-free which means that almost anyone can enjoy this delectable treat.

Cookie dough will cost about $4 for a single scoop, and $7.50 for a cookie dough sundae. All flavors are ready to devour as is, but a handle of toppings will be on hand so that you can build-your-own creation.

If you can’t wait until Edoughble opens – feel free to order the goods online!

Location: 2625 S Robertson Blvd, Los Angeles, CA 90034. See it on Google maps.

Hours: Sunday to Friday from 11am to 9pm and Saturdays from noon to 10pm

featured photo: edougble


Also published on Medium.