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Nice. It looks good on you!
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TheCookie: new profile pic, who dis?
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@rlw I didn’t see this mentioned on the thread so wanted to add to your list.
https://www.instagram.com/largwa/
This was on an Eater list of top 22 places to eat.
The underground Instagram food scene is awash in baked goods right now, but that does not mean that everyone is created equal. There are chocolate chip cookies and then there is Largwa, the upstart online bakery run by Laura Hoang out of her small apartment in City Terrace, east of Downtown LA. Expect a rotating collection of baked goods from the longtime pastry professional (who was running the sweets side of Buddy’s in Downtown and Kensho in Hollywood, at least before things went south), including a melty chocolate chip cookie that may restore your faith in the world. Not for weeks on end mind you — there’s still a pandemic on after all — but at least for a few glorious bites. Sign up if you can, because Largwa sells out fast.
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Batch Five
Huckleberry
Knowing they’re in the same family, I was wondering if Huckleberry’s chocolate chip cookie would be different from Milo and Olive’s and I’m happy to report it is in the best possible ways. There’s only a light crispness to the edges and it’s not overpacked with chocolate, but the vanilla-y dough flavor is wonderful. Getting to the center, it’s basically uncooked (ie. perfectly cooked) in the center. It’s also giant. I don’t get out to the west side much, but this just might be the best cookie on this side of town. If Proof is/was the champ, Huckleberry is the challenger to that throne. Or if I’m being more accommodating, Proof is the best on the East Side and Huckleberry is the best on the West.
Milk Bar
East Coast transplant Milk Bar landed in LA with a good amount of fanfare in 2018 and can spark some debate among the sweet toothed. I’ve always enjoyed the manic energy coming from Chef Tosi’s baked goods—particularly her cakes—but never really paid much attention to the cookies. Since they’re here though, Milk Bar’s cookies closest to traditional chocolate chip needed to be thrown into the death match.
Compost Cookie
The Milk Bar Compost Cookie might be their best known for it’s fuck-it-we’re-putting-potato-chips-in-a-cookie attitude (lol remember that?) and I’ll admit it’s not a bad cookie. In fact, it’s quite fun with it’s split personality notes of graham cracker, coffee, and pretzels turning it into a textural adventure amongst the traditional chocolate chips. While it is definitely more soft baked, all those crunchy ingredients do lend a faux-crispness that rescues it a bit from being strictly chewy. The big “but” you’ve all been waiting for is that this cookie is SUPER sweet—almost to an overwhelming amount. The flavor is intense and between that and the sugar content, I couldn’t finish the whole thing at once. This cookie is the kind of friend that you’ll go to Vegas with because she knows exactly how to do it to the max, but when it’s over your energy is completely drained.
Cornflake Chocolate Chip Marshmallow
The Milk Bar Cornflake Chocolate Chip Marshmallow cookie steps back from the ledge a bit and has a bit more of a traditional flavor by staying away from all the extra ingredients. It’s still soft, but the addition of marshmallow makes it even more more chewy to the point of being sticky. It’s got some rice crispy treat vibes, which is interesting, but again this cookie walks right up to the line of being too sweet. This one is the Compost Cookie’s slightly older sister that still can still party hard but also knows to pack Pedialyte.
Last Crumb
I first came across Last Crumb via Instagram influencers and I immediately fell for the hype. Since they were so new to the cookie game and still in what seemed to be a soft launch phase, it was a bit tough to get my hands on a box. Around Thanksgiving they rolled out their online store and I was able to schedule a pick up, taking me all the way up Laurel Canyon into to the Hollywood hills. Upon pick up, it’s immediately apparent that these cookies were designed (and expertly branded) for the Instagram “celebrity” set.
Better Than Sex
I was so ready for these cookies to be bad. Say what you will about the borderline obnoxious branding, but this cookie is legit amazing to the point that I actually shouted JFC. It’s not very crisp, but walks up perfectly to the line of still raw in the middle. It’s also wonderfully chewy, and while it doesn’t break into uncharted flavor territory, the fact that it nailed every aspect on top of deliciousness (from the dynamic contrast between chocolate and dough and massive salt flakes) puts it right up there with some of the other great chocolate chip cookies in the death match. Free hint: it’s even better when briefly nuked in the microwave.
Bonus: Donkey Kong
As I dug into the five other cookies that came with the set, some trends started to emerge. The first being that these cookies are all expertly cooked (again, that being just slightly underdone). The Donkey Kong is their take on banana cream pie. The white chocolate chips lend a creaminess that accents light notes of banana, and while that banana flavor isn’t as strong as I would have liked, it’s still a damn fine cookie.
Bonus: What the Fuck Velvet
Red velvet can be gimmicky and this certainly was, but the dough itself is as good a version that I’ve had and perhaps preferable to a cupcake. This cookie’s novelty is its cream cheese frosting core that amps the cookie to another level. The second trend I’ve noticed is that these Last Crumb cookies are nearly all dialed to 11. They’re not just incredibly well executed, but also have an unparalleled intensity.
Bonus: The Floor is Lava
At first bite, this comes off like a superb chocolate crinkle cookie—it’s not too sweet or too bitter and again perfectly balanced with salt. The secret here is the cookie is designed to be microwaved. The “lava” chocolate core is an absolute killer. (I jammed it back together after the cross section which obviously wasn’t ideal but trust me)
Bonus: S’mores Sans Campfire
Again, Last Crumb nails it with a perfectly cooked butterscotch flavored cookie that’s nice and chewy. The marshmallow adds even more stickiness, and while this cookie doesn’t reach the heights of some of the more manic flavors, the chocolate drizzle and aggressive amount of sugar show the dedication to overdoing everything.
Bonus: The Madonna
On a recent episode of the Sporkful, Dan Pashman, Hrishi, and Samin theorized that you don’t see many peanut-dough cookies with chocolate chips in it because peanut cookies are often more like shortbread. This cookie then is the apex peanut butter chocolate chip cookie because it’s really pure peanut butter mixed with sugar and some spices, and texturally like eating creamy peanut butter with just a bit of cookie crumb. If the dough alone wasn’t intense enough, then you’ll have a bite with chocolate chips and a cookie that already started out at 11 is turned up to 17. And you say wait, I thought the scale only went from 1-10 and I’ll say you’re wrong it’s actually 1-5 and this cookie is that insane.
Bread Lounge
Chocolate chip cookies are bakery staples, and this very soft cookie is one that won’t steer you wrong. It does show some willingness to branch out a bit with a slight warmth from cinnamon and with toothsome oats that give it a light crumbliness.
Republique
Chef Manzke is well known for her incredible pastries at Republique, which means that the humble chocolate chip cookie could go overlooked when putting your order in. But just because there’s so much other great stuff in the case doesn’t mean this cookie isn’t one of the best in the city. It’s got a great crisp on the edges and chewiness in the center, with layers of chocolate discs and is perfectly undercooked in the center. Like at Mozza, Republique’s chocolate chip cookie is a bonafide sleeper.
La Brea Bakery
Just a short walk from Republique, La Brea Baker’s chocolate chip cookie is very different. It’s crisp to the point that it sort of shatters on bite and is a bit hard throughout. It’s got a pretty standard flavor and the chocolate is on the sweater side. Honestly I ate this right after the Republique cookie and it’s tough to recommend with that one less than a block away. Maybe if Republique is sold out of absolutely everything else.
All Time
Neighborhood spot All Time brings it with their freshly baked chocolate chip cookies. It’s another example of a cookie that’s going to deliver expertly crafted comfort, with crisp edges, an undercooked center (look closely between the cracked surface), and layers on layers of chocolate. It’s also fantastically chewy and basically like your grown up Toll House that went to college, got a law degree, graduated at the top of her class and could be making a fortune at a top firm but chose to grind it out at a non-profit instead.
Majordomo
Majordomo gets thrown into the death match because why the hell not. Even though it uses white chocolate chips, it still has a great flavor with a je ne sais quois coming from the miso. I normally hate white chocolate, but with crisp edges and a chewy center the extra sweet chips actually feel like they kind of balanced out the umami packed salty dough. For what it’s worth, Majordomo doesn’t offer any other desserts for takeout, so if you’re looking for a sweet end to your meal this is obvious to recommend.
Still grinding.
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I’ve followed her on Instagram! I saw she was doing a cookies on a couple random Tuesdays with Chef Ai Kennedy in Echo Park and I was trying to do a pick up but missed out in the rush before the holidays. She’s definitely on my list!
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I’m not sure if you ever make it down to OC but this popped up on my IG. Looks good. This place is also close to Blackmarket Bakery which is my wife’s favorite chocolate chip cookie.
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Well I’m always looking for an excuse to go to Sushi ii… but those look great! I really appreciate it when bakeries do multiple versions, and they all look worthy.
Warning: bad half-eaten cookie photo incoming.
BUT had a fantastic chocolate chip cookie from Hail Mary the other day, and wasn’t thinking about this thread until halfway through. Salted, relatively thin but a great balance of chewy with crisp edges, big chunks of chocolate.
It actually looks like a lot of the other cookies in this thread. I don’t consider myself a dessert person (and certainly not a cookie person) so I don’t know how it measures up to the others, but I was super impressed. Love their pizza and breads, too.
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I didn’t recall if Oui Melrose made the cut. I didn’t find it when I searched the topic. This is a unique looking cookie
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Adding it to the list! It may or may not make the cut for batch six depending on timing.
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Paderia Bakehouse
Made it to the Irvine location yesterday. I actually meant to pick up some egg tarts, but the cookies were available and I couldn’t go home empty handed. Pretty happy with the haul, though.
I am a sucker for chocolate peanut butter, but the sea salt chocolate chip was also fantastic. A few seconds in the microwave and they are great. Good stop for @rlw on his next trip to Sushi ii.
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This may sound like sacrilege, but… this seems kind of gimmicky to me, on the part of the restaurant. If they said that they were making a lard cookie, I would just kind of shrug.
I imagine the cookie texture will be better w/ tallow, but I recall ATK (or some similar show) talking how using beef stock in a beef stew recipe ended up tasting more muddled and less beefy than when they used chicken stock. For whatever reason, I imagine using tallow might result in a similarly muddled flavor. And having a higher smoke point doesn’t do much b/c they’re not deep frying the cookie.
And, if it does result in a bovine background note, I’m not sure I’d like that in a cookie. In a french fry, great.
So I guess it will depend on how well they render the fat.
And is it replacing some of the butter? I dunno; I think butter tastes good in a cookie.
But certainly interested in reading a report. 
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Yep. You might cook up the sugar in there a little too - gives it a hint of caramel. But you have to let it cool - or it will melt the chocolate (I speak from experience!).
Dough and Arrow was featured on LATimes and Jen Harris IG for their creme brûlée cookie. It looks pretty darn delicious. I still haven’t had a chance to try. Anybody been here yet?
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It’s been a minute.
Batch Six
Big Sugar Bakeshop
There are two chocolate chip cookies on offer from Big Sugar Bakeshop, a regular chocolate chip and a vegan chocolate chip. The regular version has a very traditional flavor and it’s not really crispy or chewy. It’s your replacement level chocolate chip cookie that’s better than a chips a hoy, but there are many cookies listed above that are better than this. The most damning takeaway I had from this cookie though (even though it’s not an apples to apples comparison)—I’d take a well made oatmeal raisin cookie over this.
The vegan chocolate chip cookie you can definitely tell is vegan in comparison by taste, though it is a bit more photogenic. It’s firmer and even slightly crunchy, but it’s also just a mediocre cookie. To sum both of these up: thanks but no thanks. Stick big sugar Bakeshop’s other offerings.
Largwa
Let’s come right out with it—this cookie is a stunner. Chef Hoang drops a piece of chocolate on top of her chocolate chip cookie and let’s it melt over the top, creating a very thin layer of melted chocolate that spreads across it. And while the edges are perfectly crisp, the center is more uniformly cooked through, giving it only a slight chew, and not quite the just underdone consistency I typically look for. That said, the flavor of the dough is superb—it has a depth of flavor that others don’t—while not being overpowered by chocolate. There’s a nuance to it, and while I can’t identify certain grain flours, the flavor complexity of the dough is perhaps the most interesting of many cookies out there that stick to a more conventional vanilla dough.
Laroolou
Laroolou has gotten attention for its pies and thiccies for good reason—they are at the top of the cookie/dessert game in LA right now. As they’ve been settling into a chocolate chip thiccie to keep on the menu, they did a special Chocolate Chip Walnut that was absolutely bonkers. A few things that stood out: the incredible aroma, the grease slicking the inside of the bag, and the weight of the cookie. As with all of Laroolou’s desserts, the flavor of the chocolate chip walnut was top notch. It was packed with chocolate and was super meaty inside with that signature barely cooked consistency. It’s the Steve Young to Bristol Farm’s That Cookie’s Joe Montana.
After a few weeks on the menu, the Yeehaw appears to be the chocolate chip cookie that Laroolou has landed on long term. Unlike the relatively straight forward Salted Cookies and Cream, Funfetti, and special Chocolate Chip Walnut, there’s a lot going on here. It’s chock full of toasted pecans and oats, which crowds out the chocolate chips a bit, making me wish there were a bit more of them. There are also toffee chips in here, but I couldn’t detect any, as they were probably overwhelmed by all the other ingredients. The cookie is also spiced with cinnamon that turned out to being a bit overpowering, ultimately making it seem more like an oatmeal cookie with a handful of chocolate chips tossed in. It was also cooked through a bit more and less dense than other thiccies. It’s got promise and I’m sure they’ll keep tinkering, but the Chocolate Chip Walnut was a much cleaner expression of the craft.
If you want to OD on sugar, get one of these Funfetti thiccies. It’s the apex predator sugar cookie that perfectly balances a creamy inside with a crisp edge.
Knead Pasta
Knead has two different cookies coming out of their stall at GCM. One off the Knead menu, and the other off of Chef Dana Hechtman and Marie Petulla Red Jungle project that also uses the space. First up, Knead’s Chocolate Chip Toffee Cookie has crisp edges with a soft and nicely undercooked center, but it’s not as sweet as you might think. The bones are there, but it also needs a bit more salt and once you get past the toffee, it’s not very remarkable.
Red Jungle
Red Jungle’s Almond Butter Chocolate Chunk cookie is very different from Knead’s. It’s soft and crumbly, with a slight graham cracker taste. It’s also not that sweet, and actually tastes kind of like a healthyish cookie you’d make at home because of the almond butter. It also needs a bit needs a bit more salt. If you’re deciding between one or the other, go get one from Fat + Flour instead, or Clark Street.
Fat + Flour
Chef Rucker’s newest cookie barely qualifies as a chocolate chip cookie because it uses white chocolate chips, but she’s one of the best in the game so I’ll count it. The white chocolate chips offset the bitterness and earthiness of espresso and oats. It’s more complicated than a regular chocolate chip cookie, and it’s honestly just an incredible bite. If you’re deciding between cookies at Fat + Flour, just go ahead and get both.
Milk
Milk’s Chocolate Chip Cookie would be wallpaper in high school—another one of the masses. It’s unremarkable: not large or small, could use a bit more salt, and doesn’t have crisp edges or a chewy center. It’s not bad, it just doesn’t fight to stand out in a crowded field. For Milk as a business that’s probably fine because their main focus is ice cream sandwiches of which the cookie is just a component. But, if you’re in the area and just want a cookie, you’re better off going across the street to Botanica.
Starbucks
It’s okay. You could do much worse if you’re looking for something traditional. At least it uses refined sugar and isn’t vegan.
Bonuses from the Bay
Of course when I was up in San Francisco for a month I couldn’t not peruse the cookie scene, so here are some bonus takes.
Jane
Jane’s Crazy Cookie is chewy, sticky, and a lot of fun. Its bitter dark chocolate chips perfectly balance the caramelized marshmallow and keep it form being overwhelmingly sweet. There are some cornflakes thrown in for textural crunch, and ultimately is the way better balanced version of the Marshmallow Chocolate Chip Cookie at Milk Bar. It’s also huge.
The other chocolate chip cookie at Jane just throws toffee chips into the mix. It’s a bit thicker and chewier, and it you’re looking for a more traditional flavor, this is the one to go with. It’s also big.
Jane’s Salted White Chocolate Oatmeal cookie maintains a nice crisp despite being oatmeal. It’s got a chewy center but maintains a nice crisp, and while many oatmeal cookies rely on spice and dried fruit to balance out the blander oatmeal, here the white chocolate chips lend a creamy sweetness. It’s certainly a welcome deviation from the typical oatmeal cookie—and also big.
The Double Chocolate Oreo Cookie sounds and looks great, but it basically just tastes very similar to the cookie part of an Oreo, which yes it’s the name of the cookie but it’s also a bit of a letdown. The cream is absolutely what makes an Oreo an Oreo and this is definitely missing that component and leaves you wishing you probably just had an actual Oreo. I get wanting a fully chocolate cookie on the menu, but doing a straight up super chewy insanely chocolately cookie like many other bakeries feels like the better move.
The Ginger cookie is walks the line between a ginger snap and ginger bread. It’s heavily spiced and balanced out with some good sugar crystals on top, but also pretty run of the mill.
The plain vanilla cookie: nothing to see here except for some multicolored sprinkles.
The Cap ’N Crunch cookie is quite a nice take on the sweet corn cookie. The crisp texture makes it more interesting than the plain sprinkles cookie, but you’re still looking for a specific kind of cookie if this is the one you’re choosing the reach for among all the other options.
Jane power ranking: crazy cookie > chocolate chip toffee > white chocolate oatmeal > Cap 'N Crunch > Ginger > Double Chocolate Oreo > Vanilla Sprinkles
Mollie Stones
Mollie Stones is a small bay area grocery chain and has a rip off of Bristol Farms’ amazing The Cookie. It also starts of on a heated flat top after being freshly baked, comes warm, but loses out to The Cookie in a few spots: Mollie Stones version has much less chocolate packed in, is a bit more cooked through, and is so crisp it actually goes too far to crunchy on the exterior. That said, the flavor is good, and it will definitely satisfy.
Busy Lizzy’s
Busy Lizzy’s operates as a pop up at local farmers markets, and was selling a Brown Butter Chocolate Chip with milk chocolate chips and flavorful dough, but falls victim to the crumbliness of other brown butter cookies.
Busy Lizzy’s Chocolate Peppermint Cookie has a similar texture to the brown butter chocolate chip, but is chocolate and ends up kind of like soft peppermint bark. Not a bad thing, but highly situational.
Wise Sons
Wise Sons isn’t going to change the game (despite it being quite attractive), because it’s not very crisp and not very chewy, but it does have a melt in your mouth quality because of the rich, soft chocolate.
Copenhagen Bakery
I stumbled upon this desperate for a chocolate chip cookie. It’s crisp on the outside, not that chewy center and had kind of an odd graham cracker note. It’s probably better to stick to the cakes.
Can’t stop / won’t stop.
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I adore this post and an enthusiastic quest to identify the best chocolate chip cookie.
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Awww thanks as you can tell there’s a lot of great ones out there, but I’m starting to dredge up a lot of mediocre ones too.
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