Doughpamine has the solution for days when you want the convenience of homemade cookies without the hassle of dragging your mixer up from storage. Founder and CEO Jessica Entzel Nolan channeled nearly 20 years of expertise as a pastry chef to create her scrumptious line of frozen cookie dough. Nolan’s résumé is impressive. She has whisked with the likes of Gordon Ramsey, Wolfgang Puck, and Masaharu Morimoto. She has also served as a Senior Inspector for the Michelin Guide. Nolan’s years of industry talent combined with her experience as a stay-at-home mom inspired her to create Doughpamine.
Nolan chose Doughpamine as the moniker of her company as a clever callback to the hit of dopamine you get from the first bite of a cookie. She experiments with unique blends and flavor profiles, creating twists on original classics. Each cookie taste familiar, yet one-of-a-kind. Nolan’s frozen dough rounds create large cookies in 15 minutes or less. Cookies have the perfect texture–crispy around the edges and soft on the inside. The most difficult part is choosing which flavor to indulge in. Nolan’s roster currently includes four flavors.
Salty Chocolate Chunk
Salty Chocolate Chunk has a blend of dark and milk chocolate chunks that melt delicately into the dough. A sprinkle of sea salt livens the flavors, bringing them closer to the surface and adding nuance to the texture. Salty Chocolate Chunk has a rich flavor and gooey texture that rivals cookie chains everywhere. Paired with a glass of milk, this cozy treat feels like a hug. The frozen rounds of dough were easy to spread out on a cookie sheet. I recommend 3-4 cookie to a pan, since the dough produces large cookies that need room to spread out.
Blueberry Corn
Blueberry Corn takes two classics and reimagines them. Cornbread and blueberry muffins may seem worlds apart, but Nolan found a way to bring their strengths to the table. Upon first bite, the sweetness from the blueberries and the buttery burst of cornbread flavor will make your tastebuds sing in harmony. Again, Nolan examines the taste profiles of her ingredients and finds ways for them to stand out without overpowering each other.
Rhapsody Road
While Rocky Road has cornered the market on ice cream, Nolan took a detour to create her own twist on the classic. Rhapsody Road has the winning chocolate-marshmallow pairing Rocky Road enthusiasts will enjoy. Nolan reimagined the taste and texture by adding almond flavor and crispy milk chocolate sprinkles. The texture has an ever-so-slight crunch, creating a nice contrast from the soft inside. The almond flavor is subtle, but softly lingers long after you devour your cookie.
Miso Peanut Butter
Miso Peanut Butter takes everything you know about peanut butter cookies and turns it upside down. Nolan’s clever take dates back to 2012, when she worked as a pastry chef at Morimoto Napa. The umami flavor brings out the richness of the peanut butter. It also gives the cookie the perfect balance of sweet and salty without overloading your tastebuds. It harkens back to the classic that inspired its inception, yet has the charisma to stand on its own.
Nolan’s dedication to her craft is evident in each delicious bite. Her frozen rounds make baking a quick and convenient experience. You’re 15 minutes away from gooey homemade cookies. Preheat your oven and set your timers. Your cookie platter is about to be the most talked-about thing at your book club.
Shop Doughpamine at https://www.doughpamine.com/
