Local pickup for this item is Sat-Sun, Dec 19-20 in Logan Square or Printer's Row (select "Pick Up" when you checkout). When you place an order, please specify where and when you'd like to pick it up between 10 am and 4 pm. Please read our FAQ on local pickup
These are the thin, crispy-on-the-outside, chewy-on-the-inside cookies made with three types of chocolate and malted milk powder, rested overnight and available as frozen cookie dough or freshly baked cookies.
One bag of cookie dough weighs 480g and is enough to make about 12-16 cookies, depending on size.
Contains: organic butter, white sugar, brown sugar, organic all-purpose flour, 70% chocolate, milk chocolate, white chocolate, malted milk powder, espresso powder, organic eggs, vanilla extract, vanilla paste, salt, and baking soda
The day before you want to bake them, thaw your cookie dough in the fridge overnight. The next day, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and place the dough (cold, straight from fridge) by rounded tablespoons about 2-3 inches apart. Bake for 8-12 minutes until the cookies just start to brown at the edges. Remove from oven and sprinkle with sea salt (optional). They will look puffy at first, but then deflate to a thin cookie that is crispy on the edges and chewy and pliable in the middle.
40g/cookie: Yields 12 4" wide cookies. Space centers of dough balls about 5" apart. Bake for 10-12 minutes until the cookies just start to brown at the edges.
30g/cookie: Yields 16 3.75" wide cookies. Space centers of dough balls about 5" apart. Bake for 10-12 minutes until the cookies just start to brown at the edges.