Tomlan Kristen - Tomlan, Kristen

Biography

Kristen Tomlan grew up in the Midwest and satisfied her sweet tooth by creating sugary treats with her mother, a cookbook author, to share with family and friends. But before harnessing her childhood hobby into a creative and successful sweets company, Kristen embarked on a career as a global brand strategy and design consultant.

After months of perfecting her handcrafted recipes, in 2015, Kristen officially launched DŌ as an e-commerce line of edible cookie dough treats. Just two years later, in 2017, Kristen opened her first brick and mortar experience in New York City inspiring... READ MORE

Kristen Tomlan grew up in the Midwest and satisfied her sweet tooth by creating sugary treats with her mother, a cookbook author, to share with family and friends. But before harnessing her childhood hobby into a creative and successful sweets company, Kristen embarked on a career as a global brand strategy and design consultant.

After months of perfecting her handcrafted recipes, in 2015, Kristen officially launched DŌ as an e-commerce line of edible cookie dough treats. Just two years later, in 2017, Kristen opened her first brick and mortar experience in New York City inspiring a nostalgic nationwide trend.

With lines around the block, and cookie dough lovers flocking from across the globe, her cookie dough was New York City’s “new cronut”. She’s credited with starting and catapulting the cookie dough trend into what it is today.

She was awarded the prestigious New York City Crain’s Business 40 under 40 in 2017, honored for her unique way of connecting with people on an emotional, nostalgic level, and was named “New York’s Newest Dessert Queen” by People Magazine.

She was recognized by Zagat as one of 30 Under 30 culinary game changers – “a rock star redefining the industry”. Later, Instagram named DO one of the top Instagrammable delights of the entire world for 2017.

Each moment with Kristen and DŌ gets sweeter as sales continue to grow, more retail and e-commerce partners come aboard.

She’s currently working on expanding the brand and writing her first cookbook, which will be on shelves next fall.

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What is your favorite NYC restaurant? And what is your go-to dish? Either Colonie or Rucola in Brooklyn are my go-to neighborhood spots. The best thing is that their menu is always changing based on what's in season! My favorite dishes are typically veggie focused, and I love trying a little bit of everything on the menu!What is your ultimate meal? My ultimate meal is when I get to try a bunch of stuff, so if I go out with friends and order almost everything on the menu!What three things are always in your pantry? I snack on (1) dill pickles & (2) kalamata olives. And my favorite thing of all to use when cooking is (3) butter. It makes everything better.If you weren't a chef, what would you be? In my prior life I was a brand consultant, but now, I would probably get involved in a charity - helping kids in some way.If you could cook with anyone, who would that be? Giada or Ina or Martha!What’s your favorite NYCWFF memory? Burger bash 2017 - We were a dessert vendor, which was an amazing experience!

Cookie DŌ Ice Cream Pie

 

Ingredients:

1 cup all-purpose flour
1 ½ teaspoons corn starch
¼ teaspoon baking soda
¼ teaspoon salt
¾ stick (6 tablespoons) unsalted butter at room temperature
½ cup brown sugar
2 tablespoons sugar
1 large egg yolk at room temperature
1 ½ teaspoons vanilla extract
½ cup semi sweet chocolate chips
2 pints chocolate chip cookie dough ice cream

 

Directions:

In a medium bowl, whisk together flour, corn starch, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy, about 1 minute. Scrape the bowl with a rubber spatula.

Add brown sugar and sugar and beat until light and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined.

Turn the mixture on low and gradually add the flour mixture. Stir on low speed just until the powdery flour texture disappears.

Remove the bowl from the stand mixer and use a rubber spatula to fold in chocolate chips.

Cover the dough with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line a deep dish pie pan with foil. Make sure the foil comes over the lip of the pan by at least 3 inches to make handles. Lightly coat the foil with cooking spray.

Remove dough from the refrigerator. Divide dough into 4 pieces and press into the bottom and sides of the pan to make an even crust. Coat a sheet of parchment paper with cooking spray on both sides. Use the parchment paper to cover the crust. Weigh down parchment with pie weights or dried beans.

Bake for 15 minutes, remove the parchment paper and weights. Bake an additional 5 to 10 minutes until the crust is golden brown and fully set. Transfer to a wire rack to cool for 15 minutes. Use the foil to remove crust from the pan. Remove foil from crust and return the crust to the pan on the wire rack. Cool completely.

Meanwhile, remove ice cream from freezer and soften on the countertop for 15 to 20 minutes.

Use a rubber spatula to transfer ice cream to a large bowl. Stir with a rubber spatula until ice cream is spreadable, but not melted.

Spoon ice cream into the completely cooled crust and smooth the top. Freeze the entire pie for at least 4 hours to harden.

Remove the pie from freezer just before serving. Use a warm knife to slice and serve immediately.