Frequent Asked Questions – Baked Cookies & Dough (2024)

WHAT MAKES YOUR DOUGH SAFE TO EAT?

Our gourmet edible cookie dough is made with absolutely no eggs or egg substitutes and always with heat treated flour so there is zero risk of harmful bacteria. You can learn more about our dough quality standards here.

CAN I BAKE YOUR COOKIE DOUGH AT HOME?

Of course not! What makes our dough both delicious and safe is also the reason you cannot bake it. As we don’t use eggs or chemical leavening agents, baking our dough would not turn out very good! Why bake it when you can eat it with a spoon! If you are lucky enough to live within driving distance of our West Chester, Pa bakery however, you can come get what more than a few customers have said are the best cookies they’ve ever eaten.

Do you use any chemicals or preservatives in your dough?

Absolutely Not! All of our dough is made without the use of chemical leavening agents or artificial preservatives and dyes. Read more about our dough quality on our about us page

HOW LONG CAN I STORE YOUR DOUGH?

If you prefer to eat our dough at room temperature it is absolutely safe to keep out of the refrigerator for a day or two. Technically speaking butter can stay at ambient temperatures for up to two weeks without spoiling! We recommend you refrigerate our dough to preserve quality and consume within 4 weeks of purchase although it can last up to 3 months refrigerated and up to a year frozen.

DOES YOUR DOUGH CONTAIN ANY OILS?

NEVER! Consuming raw hydrogenated oils can cause serious stomach distress. We never sacrifice quality by cutting costs with the use of oils in our dough.

DOES YOUR DOUGH CONTAIN NUTS?

Most of our flavors are nut free however we do manufacture our dough on the same equipment that also processes peanuts and tree nuts. We do thoroughly wash shared equipment but cannot guarantee the possibility of cross contamination. Those with peanut or tree nut allergies should consume our dough at their own discretion and we do not assume any liability for adverse reactions to our cookie dough.