Cookies have always been everywhere in my life. Growing up we always had bake sales at school consisting of big plates of chocolate chip cookies. Every year Girl Scouts sell their famous cookies packaged in bright colors, all over town on street corners. The chocolate chip cookies that did always stand out to me as a kid were the ones that were still melty- chocolate- warm and fresh out of the oven. There are so many bad cookies out there–it’s shocking.
During my trips into NYC while at SLC I knew I could get good cookies at one of my favorite coffee shops, Joe the art of Coffee—the one on Waverly Place being the most quaint and idyllic spot. Their cookies are from Downtown Cookie Company (a small kitchen in the West Village). Handmade cookies made with good ingredients? Yup. I really like the peanut butter and jane street jam cookies. Once, I tried their seasonal pumpkin spice, which was moist and good too.
Once back in LA and getting reacquainted in my hometown. I instantly was mesmerized by the pastries at Tavern in Brentwood; finally a chocolate chip cookie that was good. This one made with dark good quality chocolate chips, tasted fresh and decadent. Their ginger date chew cookie is also great as a unique twist to a ginger cookie. And their sablés are a must try—perfect sized circles of simple shortbread cookies. Others that have caught my attention in LA are Uncle Eddie’s vegan cookies (made in Glendale); my brother and I like all of the Uncle Eddie’s flavors especially peanut butter chocolate chip and oatmeal raisin.
Below are some cookies from Tavern.
While at the farmers market last Sunday I sampled cookies from The Secret Goldfish Company, a new-ish bakery company that sells vegan cookies and muffins and lots of good breads using organic, local, and fair trade ingredients. Their chocolate chip cookie with walnuts is fantastic. I had to hide the bag from my brother who keeps eating something if it tastes really good. He noted that this cookie pictured below is similar to Tavern’s chocolate chip cookie. He’s right; the good quality dark chocolate chips as well as the buttery flavor from the organic non-hydrogenated vegetable shortening is very close in taste to Tavern’s non-vegan cookie.
Their gingersnap cookie was good, moist, and fresh, but I found it too sweet probably due to all the sugar that covers the top. I actually prefer the gingersnap cookies I made using Babycakes’ recipe. These turned out thin, chewy, the perfect molasses ginger flavor, and not too sweet.