Four cookies: soft middle, crisp edge, dark chocolate and a little flaky salt. The kind that stops conversation mid-sentence.
Made with real butter and dark chocolate, a spoon of sourdough discard for a subtle tang, and a little flaky salt on top. Soft in the middle, crisp at the edge.
Best eaten warm, but they hold up beautifully at room temperature for a few days. If they last that long.
Add to bag →
If you can't pronounce what's in your food, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
Real butter and dark chocolate, brightened with a spoon of sourdough discard. No palm oil, no artificial flavours, nothing you cannot pronounce.
No shortcuts, no palm oil, no mystery powders. Real butter, dark chocolate and a spoon of sourdough discard for a depth you can actually taste.
No margarine, no palm oil, no candy-coated chips. Just good butter and dark chocolate, the way a cookie is meant to taste.
We fold in real sourdough discard for a subtle tang and a deeper, more complex flavour than sugar could ever give on its own.
Baked to that exact moment: chewy in the centre, crisp at the rim, and a little flaky sea salt across the top.
No preservatives, no artificial anything. Best warm from the box, but they keep beautifully at room temp for a few days.
No preservatives here either, so these are at their best fresh from the box. The good news: they freeze beautifully and come back warm in minutes.
Keep them in a sealed tin or bag at room temperature for 3–4 days. No need for the fridge.
Freeze in a sealed bag for up to 3 months. The slow ferment means they thaw back soft, never dry.
A few minutes in a warm oven or air fryer and they are soft, fragrant and just‑baked again.
Our tip: keep a few in the freezer for the days you want something sweet without the wait. Warm, and it is like they left the oven an hour ago.
From the lunchbox surprise to the late-night kitchen, this is where they end up.
Warm from the box or dunked in something good. Swipe through the ways we love them most.
Most cookies on a shelf are palm oil, sugar and additives. Here is what actually separates the two.
Almost half fruit and nuts, sweetened by raisins rather than sugar. Dense and chewy.
24-hour ferment, cream-cheese frosting from scratch. No palm oil, no glaze flood.
Frozen butter folded into cold dough. Craggy top, tender middle.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
