Chocolate Chip Chunk Cookie (all photos courtesy Gooey On The Inside).
 A new classic cookie: Birthday Cake.
 Red Velvet and cream cheese.
 A terrific party favor or stocking stuffer: Molten Cookie In A Jar.
Have you ever had “the best cookie ever?”
It’s not hyperbole; in any individual flavor there may be a bevy of “best cookies ever.”
What puts a cookie in a group described as the “best?”
For picky palates, it’s when your first taste informs you that you have an outstanding bite of food. It’s when you know that it doesn’t get better than this.
This was our reaction to Gooey On The Inside cookies, a brand of handcrafted, baked-to-order cookies that was born when a career public servant in the New York City government decided to embark on her second career.
Kafi Dublin started to develop a “perfect” cookie recipe—crispy on the outside and gooey on the inside—in a tiny Manhattan apartment kitchen.
After countless rounds of recipe-tweaking, her line, Gooey on the Inside, was launched.
Her flavors are classics, with some fresh takes on old favorites. They are irresistible, they engender happiness, they are splendid.
They are chunky-thick, sink-your-teeth-into cookies, layered with flavor and chock full of so many ingredients—chips, marshmallows, whatever—that satiety is guaranteed. The ingredients are the best: Callebaut and Valrhona chocolate chocolate chips and chunks, for example.
They’re ready to eat when they arrive, but 10-15 seconds in the microwave (or 2-3 minutes in a 350° oven) turns out warm, gooey cookies.
The line currently includes:
BIRTHDAY CAKE COOKIE, filled with white chocolate chunks, colorful sprinkles and real real birthday cake flavor.
CARAMEL CHOCOLATE CHIP CHUNK COOKIE, with a welcome addition: delectable Cadbury Caramel Chocolate Spread at the core.
CARROT CAKE COOKIE, a sweet carrot dough, a cream-cheese frosting center and white chocolate chunks. It’s as close to carrot cake as a cookie can get.
CHOCOLATE CHIP CHUNK COOKIE is easily equal to the best we’ve ever had. Dark and milk chocolate chips combine with dark chocolate chunks in a delicious execution of America’s favorite cookie.
PB & J S’MORES COOKIE: For PB & J lovers, what could be better than peanut butter and raspberry jam, integrated with layers of milk chocolate, dark chocolate and marshmallow? This cookie gets our “outstanding innovation” award.
PEANUT BUTTER CHOCOLATE CHIP CHUNK COOKIE: This recipe ofpeanut butter chips, dark and milk chocolate chips and dark chocolate chunks is the most chock-full of chocolate you could desire.
RED VELVET COOKIE, for the legions of red velvet fans, has a cream-cheese frosting center and is topped off with white chocolate chunks.
S’MORES COOKIE: When you warm this cookie in the microwave, the campfire cookie comes to life with a blend of milk chocolate, dark chocolate and marshmallows. It’s the epitome of ooey-gooey perfection.
VANILLA HONEYCOMB COOKIE has no actual honey, but uses chunks of old-fashioned honeycomb candy: a crunchy, chewy, caramel candy. Folded into a burnt brown sugar cookie dough, the honeycomb candy remains crispy on the inside, chewy on the outside, and creates tiny ribbons of caramel throughout the cookie.
Each cookie is approximately 3″ round (5.5 ounces), serves 1-2 people, and costs $5.00.
They are individually vacuum sealed and what you can’t eat in three days, you can freeze (fat chance!).
Hungry yet? There’s more: