Of all the desserts available to me in New York City, my favorite isn't a Black Tap milkshake or a donut ice cream sandwich.
No, the best and brightest of all desserts can be found in NYC and in every other city in the US: cookie dough. Specifically raw cookie dough, which in my opinion is even better than its baked counterpart.
While certain dessert speciality shops have started to sell "edible" raw cookie dough –– I'm looking at you, Cookie DO NYC –– I'm especially partial to the take-and-bake Nestle Tollhouse cookies that can easily be found at my local grocery store.
Now, you might be wondering why I'm advocating for cookie dough to be eaten raw: after all, isn't that dangerous? Think again, because that old wive's tale is a myth: cookie dough can be eaten raw, as long as you're eating the right kind.
While you might have been told that cookie dough is dangerous because there might be Salmonella or E. Coli in the unbaked flour or raw eggs, this is a nonissue for cookie dough made with heat-treated flour and pasteurized eggs.
Companies that make cookie dough like Nestle started to enact these treatments after a 2009 outbreak of E. Coli, and tons of companies have joined in on taking this precaution.
Now, not every company enacts treamtents, and homemade cookie dough still poses a threat. However, now that you know that pre-packaged cookie dough can be eaten without worries, your favorite dessert just got a whole lot sweeter.