What’s the secret? Light and dark brown sugars. The perfect ratio of sugar, butter, and flour. The perfect amount of leavening.  Crackly on the top, crispy on the outside, melt-in-your mouth sweet and moist on the inside – and minimal flattening as they cool.  It stays thick but not like a mini-mountain. In short, it’s the perfect cookie. And its base dough is so adaptable to variations, you can use it every week for almost any flavor. 

The recipe can be used to bake smaller cookies perfect for the kids’ lunchboxes, or larger bakery-style cookies that outshine those chain cookies in the pink box.  They’re not just sweet, the combination of the brown sugars, vanilla, and sea salt create a gourmet taste experience. Kids will love it, and customers will come back for it – and tell their friends.