There are cookies and then there are D’oh-licious Cookies. 

D’oh-licious Cookies have been operating for less than a month, and already North Otago locals are developing a taste for the homemade, chocolate-laden treats.

Sahil Bhouraskar and Ayushi Kachhara moved to Ōamaru from Auckland in February 2022. Sahil is network information manager at Network Waitaki, and Ayushi works remotely for Auckland City Council.

Like many new businesses, D’ohlicious was cooked up over Covid lockdown.

“When we were in Auckland, the lockdown was a lot different to what it was here,” Sahil says. 

“We were quite isolated and we've always wanted to try baking, and fortunately I think we nailed that cookie recipe and yeah, it's just something we've started doing.” 

The couple started by sharing their baking with friends and family, and when Sahil took cookies into work, there would never be any left to take home again.

“We always got good compliments, and we thought, ‘you know, maybe let's just try starting a business out of it’.

“We both come from business families and it's always been on the cards for us to learn a bit more about business, and I think this is the perfect opportunity to do that.”

Once the business received full certification, Sahil and Ayushi officially launched D’oh-licious last month. So far they do all their baking around their day jobs - mostly in the evenings and early weekend mornings.

Two of the favourites. Photo: supplied

The recipe is one they settled on after playing with a few different options.

“Very gooey in the centre, crunchy on the outside,” Ayushi says.

“We’ve kind of perfected it,” Sahil adds.

“There's a lot of variations out there, and we've picked a recipe and we've just changed proportions and fillings and just tried to make it better.”

There are six staple cookie recipes, and all use Whittaker’s chocolate.

“I think we're quite lucky in New Zealand to have Whittaker's. I think it's the best chocolate I've ever had,” Sahil says.

“Using any other chocolate would make our cookies not so good, I think.” 

The different flavours are The New Yorker (Chocolate and walnut), The Big Red (red velvet with white chocolate and macadamia), Hazookie (Hazelnut and Hazella chocolate), Overly Chocolate (a chocolate cookie with both milk and dark chocolate), Dreamy PB (Pic’s Peanut Butter and peanut chocolate), and Old-Fashioned Chocolate which is self-explanatory … but Sahil and Ayushi also play around with different combinations and bring out new flavours when they can.

Sahil’s favourite is The New Yorker. 

“Because that was the original recipe that we redeveloped . . . and I think a close second would be the Dreamy PB.

“We never want to settle down with the six flavours we've got. We always have specials coming out. So this month's special was pistachio and dark chocolate caramel.” 

For now to get your hands on some cookies, you can either order them online, or visit Sahil and Ayushi at the Waimate Farmers' Market. 

They are hoping to be able to get into the Ōamaru Farmers' Market at some stage, and are also in talks with the Waitaki District Council about the potential of a pop-up shop.

“For now, it's just about getting our business name out there and hopefully things start picking up,” Sahil says. 

As the two have quickly learned, running a cookie business isn’t all about the baking.

“There's definitely a big learning curve . . . there's so many aspects to this, and logistics, you know? Procurement of materials and everything from packaging - there's a lot to think about there, advertising, marketing, managing your socials, it's something we've never done before and we're still learning as we go,” he says. 

Also, making a consistent cookie is easier said than done, Ayushi says. But after a few unexpected outcomes they have checklists and systems in place to make sure the quality of their product is always high.

“There's no sort of, ‘ah, they're a little bit burnt, but that'll be fine’. No, no. I mean, I might give them to my friends, but I wouldn't sell them.”

Raw cookie dough, for people to bake their own cookies fresh at home, is something the couple have considered and will look into further if there is a demand, although food safety rules are more complicated, Sahil says.

They are also keen on the possibility of collaborating with other local producers and businesses, and think their cookies could be used in desserts, or alternatively, other locally-made food could be used in the cookies.

 “There's so many interesting things happening . . . we're keen to collaborate.”

They have been stocked in Whitestone Cheese Deli and Diner for a stint, and hope to do that again.

For those wanting to try D’oh-licious Cookies, orders can be placed online, and will be delivered within a day or two. 

There's nothing like a fresh warm cookie on a cold day. Photo: supplied

One customer is such a fan, he has ordered a box of 30 to take with him to the United States, Ayushi said.

“He reached out saying he’s going to the States to meet his family, and it’s the best cookie he’s ever had.”

This will be the ultimate test for the secret recipe, as The New Yorker was inspired by the American original, and the couple are excited about hearing how they go down.

It reaffirmed to Ayushi and Sahil that their cookies are special.

“We're not trying to sell something that's already out there. There’s definitely people who value this product.”

At the moment, only local delivery is available, but “100 percent the plan is to try and ship outside Ōamuru in the long term”.

“The website gives them the option to order cookies online, but if they have special requests or if they're looking at catering for events or something, they can just reach us through our website or our socials,” she says.

The pair’s ultimate goal for their business is for it to succeed.   

“I'd get good satisfaction out of seeing it be successful,” Sahil says. He would love D’oh-licious to be a name that was recognised nationwide.

“Just people enjoying it just as much as we do,” Ayushi adds. 

“Because really, the only reason we started it is because, in Auckland we were trying so many different recipes and when we nailed it, and we're like, ‘oh my God, this is new’, this is good’. 

“It's definitely a product of love and we want people to enjoy it.”