The cookie,
re-considered.

We're Tydie and Karissa, a mother and daughter baking from a sunlit kitchen in St. Johns, Florida. Everything we make starts at the stove with real European butter, browned just past golden until it smells like toasted hazelnuts.

Then we build the rest around it. King Arthur flour. Vital Farms
eggs. Ghirardelli chocolate. A whisper of Maldon. No shortcuts,
no shelf-stable anything, just the kind of cookie you'd bake for
someone you love, sold by the dozen to the neighbors we already do.

Cookies you can eat with both hands and a glass of cold milk.