Frequently Asked Questions
Everything you need to know about our cookies, baking, and what to expect when you visit us.
IN-STORE FAQ’S
‣ DO ANY OF YOUR COOKIES HAVE NUTS?
Nope — we’re completely nut-free.
Our bakery does not allow nuts on the premises, and we make every effort to source ingredients that are not manufactured in facilities with nuts. Safety (and delicious cookies) are always our top priority.
‣ WHAT’S THE DIFFERENCE BETWEEN YOUR FOUR CHOCOLATE CHIP COOKIES? ARE THEY JUST DIFFERENT SIZES?
Definitely not just different sizes.
Each of our four chocolate chip cookies is designed to be a distinct experience in taste and texture.
Each style uses a different dough recipe, with one exception: our Thin & Crispy and Smash cookies share the same dough but are baked differently to create totally different results. All four are made with a mix of dark chocolate callets and semisweet chips, because chocolate matters.
‣ DOES YOUR MARSHMALLOW FLUFF CONTAIN GELATIN?
Nope!
We make our marshmallow fluff in-house, and it does not contain gelatin.
‣ DO YOU ROTATE YOUR FLAVORS?
Yes, we do!
We keep about 10–12 flavors available all the time, and rotate in 1–2 new seasonal flavors each month. There’s always something familiar — and always something new to try.
‣ WHAT’S THE BEST WAY TO STORE THE COOKIES?
Ideally? Eat them the day you buy them.
Realistically? We understand 😄
• Eating them the next day: store in an airtight container on the counter
• Storing longer than that: freeze them
When you’re ready to eat, simply defrost on the counter. The texture may be slightly different than a fresh-baked cookie, but they’ll still be delicious.
‣ DO YOU HAVE A MINIMUM ORDER?
No minimum at all!
You’re welcome to stop in for one cookie or one hundred.
(Gluten-free is the only exception — see below.)
‣ DO YOU OFFER GLUTEN-FREE COOKIES?
Yes!
We offer a gluten-free chocolate chip cookie and chocolate chip macaroons. These are baked to order with a minimum of six cookies.
Please order 1–2 hours in advance, and they’ll be ready for you. We also sell the gluten-free dough.
Important note: While we take great care to avoid cross-contamination, our facility is not gluten-free. If you have a severe gluten allergy, we do not recommend these cookies.
BAKING AT HOME FAQ’S
‣ HOW SHOULD I STORE MY COOKIE DOUGH?
Straight to the freezer.
Store your dough in the freezer as soon as possible. Once the vacuum seal is opened, transfer the dough to a freezer bag and remove as much air as you can. For best results, use within 6 months of purchase.
‣ IS THE RAW COOKIE DOUGH SAFE TO EAT?
We hate to be the fun police, but… no.
This is raw dough made with raw eggs and raw flour, and it must be baked before eating. Raw flour actually carries just as much (and sometimes more) risk for foodborne illness as raw eggs. Please bake first — it’s worth the wait.
‣ DO I REALLY NEED TO PREHEAT THE OVEN?
Yes. Truly. Absolutely yes.
Putting dough into an oven that isn’t fully preheated can result in flatter cookies that aren’t fully baked. Please preheat to the specified temperature and follow the baking instructions so your cookies can be their absolute best.
‣ CAN I BAKE A DOZEN COOKIES ON ONE TRAY? CAN I MIX FLAVORS WITH DIFFERENT BAKE TIMES OR TEMPERATURES?
Short answer: no to both.
We recommend baking no more than 9 cookies per tray. Crowding prevents proper spreading and crisping. Each cookie’s time and temperature are carefully tested — baking is a science, and mixing bake times or temperatures won’t give you the intended result.
‣ WHAT IF MY COOKIES LOOK FLAT OR UNDERDONE?
Home ovens vary more than you think.
For best results, bake one test cookie first before baking the rest.
Many ovens don’t actually reach the temperature they claim. Lower heat can cause cookies to spread too much before setting, while higher heat helps the cookie set its shape (without burning the outside).
Our biggest home-baking tip? Get an oven thermometer. It’s inexpensive and genuinely life-changing.
