“Recently, we returned to cookies baked fresh every day — that’s how Sweet Street got started actually,” says Chef Brendan Jones. “We’ve come full circle.” One of founder Sandy’s goals,” he explains, “was to get rid of GMOs and use all-natural ingredients.”
The results are a satisfyingly rich, one-cookie’s-all-you-need dessert. There are several to choose from. Of course, there’s a chocolate chip: Sandy’s Amazing Chocolate Chunk Cookie is a hunk of glory visually, tactilely and taste-wise. This cookie combines all those classic childhood memories with sophisticated finish using several kinds of chocolate, some encrusted on top. It’s got a crisp caramelized texture, a cookie-dough-y sensation, great eye appeal, and scrumptious mouth delivery.
The Salted Caramel Crunch Cookie has bits of white chocolate embedded along the edges for a sweet-salty combination that could easily become addictive. And the Chocolate Oatmeal Chunker is just plain unbelievable. It’s impossible to comprehend that this is gluten-free, “almost” vegan (it does have egg in it), and is created with organic ingredients through and through. Using a single-source chocolate from Peru, it’s fudgy with a chocolate gooey interior, intensely delicious and satisfying. It has melt-in-your-mouth; it has crunch; it’s guilt-free. What could be better?
Pair any cookie with Sweet Street Café’s Dead Man’s Reach organic Alaskan coffee. This dark brew’s dense without being heavy, smooth without feeling rich, complex without tasting complicated. Or — just ask for a glass of cold milk and enjoy these newest (but oldest) additions to the dessert line.
By Marian Frances Wolbers and Claudia Strauss
