Tonight's Program
Small-batch, hand-rolled, occasionally cursed. What's listed is what's baking this week — when it's gone, it's gone, and we mourn it briefly.
Liberté, égalité, gold flakes.
Chocolate chip dough studded with pillowy marshmallow and finished with shimmering edible gold flakes. A small revolution in every bite — sweet enough for the people, gilded enough for the palace.
Brown butter. Big swing. No survivors.
Browned butter, dark muscovado, and 70% chocolate chips, crowned with flaky sea salt. A heavyweight that breaks the basket and the rest of your willpower.
Sweet on top. Dark to the core.
A dense dark chocolate cookie crowned with a swirl of fresh chantilly creme and a dusting of dark cocoa. Innocent looking, deeply guilty.
Bluecorn pancake cookie. Saddle up.
Stone-ground New Mexico blue corn folded into a tender pancake-style cookie — toasty, nutty, faintly sweet. Tastes like sunrise over the mesa with butter melting on top.
Everything on the table. On one cookie.
Brown butter dough loaded with marshmallow, chocolate chips, and baked corn flakes for an unholy crunch. A whole spread, single-handed. Made exclusively for the Relay Smörgåsbord art exhibit.
Burn it all down. Frosting optional.
Classified. Currently in the test kitchen, behind a locked door, behind another locked door. We'll release the dossier when it stops setting off the smoke alarm.
Every cookie is baked in a small kitchen that handles wheat, dairy, eggs, soy, and tree nuts. We do our best to keep batches separate, but we can't promise the ghosts of other ingredients haven't drifted through. If you've got a serious allergy, write us before you order — we'll bake you something you can trust.
← Back to the marquee