The Gooie
Milk and dark chunks, brown butter, flaky salt. The namesake.
£4.50gooie
Chunky NYC-style cookies, baked thick so the middle never quite sets. Opening soon in the UK.
Opening soon, UK
Chunky NYC-style cookies, baked thick so the middle never quite sets. Opening soon in the UK.
Every cookie weighs in around 150g. That is not a typo. Warm them for eight seconds and they go back to how they came out of the oven.
Milk and dark chunks, brown butter, flaky salt. The namesake.
£4.50
Molten Biscoff centre, crushed Lotus on top.
£4.75
White chocolate chunks, cream cheese in the middle.
£4.75
This month: double choc walnut. Chunk chooses, it changes.
£4.75All cookies contain gluten, dairy and egg and are made in a kitchen that handles nuts. Full allergen list on request and at the counter.
Most cookies are baked until they're safe. Ours are baked until they're right, which is a few minutes earlier.
The dough rests overnight and goes in from the fridge. The outside sets before the inside catches up.
Hand-chopped chocolate melts into pockets instead of staying as little dots.
Out of the oven while the centre still wobbles. It finishes on the tray, not in the oven.
Day two, microwave for eight seconds. We'll fight anyone who says ten.
She's been in the kitchen since the first batch. Slightly overbaked, slightly chaotic, sneaks the dough when nobody's looking. If you see her on a box, it means we made it.
Follow her at @eatgooie.
Be first to know the opening date, and get a free Gooie on your first order. No spam, just cookies.
You're in. First batch is yours.
Address, hours and a map go here once the shop has a door. For now, the door is the waitlist.