Candied serrano peppers.
Sure, the dough is good, the customizing thing is good, the choices are good … yeah, Cookie Lounge is good. But the candied serrano peppers make the place great. They make your cookie fantastic.
I had the gluten-free dough, which is made with amaranth–an ancient grain that’s so super good for you. It’s high in protein and digested slowly by your body, as opposed to white flour. I put in mine the candied serrano peppers, dark chocolate pieces, and toffee. It was very, very good, and not too sweet. The spice lent the heavier dough a gingerbread-like taste, but I don’t know how much resemblance it has sans serrano.
Astonishingly enough, my complaint with the other cookies was too sweet! They’re good, for sure, but even of the peanut butter I could only take a bite; the second bite overwhelmed me. My friend ordered a cookie with brown sugar butter dough with snickers, dark chocolate, and something else, with a white chocolate drizzle, and while a bite of it was tasty, it was definitely overwhleming.
Last time, I wrote about the milks being locally sourced. Still hoping that’s true, because I drank one, and their milk mixes or milkshakes or whatever are delish–chocolate-covered cherry is what I enjoyed.
The owner/chef is Mark Chapman, former chef at the Driskill. He is an amazingly passionate man, will bend your ear all day about cookies and gluten-free dough and how excited he is to see his dream come true. You know anything coming out of the kitchen is high quality and made with a lot of care, as he speaks excitedly of French butter or some kind of fancy vanilla.
So, my verdict is this: definitely go to cookie lounge. It’s an experience, and you can get exactly what you want. But DO exercise a little restraint, as throwing all the things you love into one cookie won’t necessarily make the best cookie you’ve ever had.
After all, I have to go back at least to try the vegan gluten-free dough–I didn’t get a chance to, so I need to go back!