Hear me out. What if I told you that the best cookies you’ll ever bake only take 10-12 minutes, total? I’m not talking about a classic Nestle Tollhouse break-and-bake or a Pillsbury sugar cookie log (although those are delicious in their own nostalgic way). I’m talking about gourmet frozen cookie dough from Doughpamine. Even just writing about it makes me wish I had made a double batch.
Doughpamine turns a frozen block of cookie dough into a crispy, gooey, extra-chewy piece of deliciousness within minutes. Pick a flavor (Salty Chocolate Chunk, Blueberry Corn, Miso Peanut Butter or Rhapsody Road), place on a cookie sheet, pop them in a 375-degree oven and voilà, you’ll be treated to a cookie that tastes fresh from the glass case of Schmakary’s.
While all four flavors are elevated and more unique than your average cookie dough, the tried-and-true classic of Salty Chocolate Chunk reigns supreme in my book. Made with a combination of milk and dark chocolate and topped with Maldon Sea Salt flakes, the velvety richness will make this the most decadent chocolate chip cookie you’ll ever bake. The fact that you have to sprinkle on the Maldon Sea Salt flakes yourself counts as baking, right?
If you’re venturing away from classic flavors, try their best-selling Blueberry Corn (with a delightful texture of a corn muffin), Rhapsody Road (marshmallows, dark chocolate and almond) or Miso Peanut Butter (salty, sweet and truly irresistible). You can’t go wrong.
Turns out, bringing Doughpamine cookies to a family dinner party was one of the best decisions I ever made. More than a handful of people told me how delicious the cookies were and I nodded along, thanking them as if I personally did all of the hard work myself. Did I have to tell them they were actually just frozen cookies I painstakingly plopped on a cookie sheet? No. What people don’t know won’t kill them.
Created by fine-dining pastry chef Jessica Entzel Nolan, Doughpamine is a culmination of her extensive experience working alongside renowned chefs Gordon Ramsay, Wolfgang Puck, Jean-Georges Vongerichten and Masaharu Morimoto. If that wasn’t enough to convince you she knows what she’s doing, she was also named Food and Wine magazine’s Best New Pastry Chef at age 27, was included in Zagat’s 30 under 30 and is a reigning champion of Food Network’s Cutthroat Kitchen. It’s no wonder these cookies are in a league of their own. Thank you, Jessica. I owe you one.
