Growing up, I couldn’t wait for the holiday season when my mother pulled out her secret recipe for “meringue mushroom cookies” – two creamy sides of meringue dusted in cocoa and held together with a dab of dark chocolate. When I became a mother myself, I learned to bake them too and quickly realized meringues were a hit with more than just my family. In fact, they deserved to be eaten all year round!
That insight led me to start Chocolate Chix Inc. in 1996. The company I launched out of my kitchen was soon supplying Neiman Marcus, Dean & DeLuca, A Southern Season, Whole Foods, and Central Markets – just to name a few. My business enjoyed five years of growth, success and awards, most notably in 2001 as a finalist at the NASFT (National Association of Specialty Food) for “Outstanding Confection”.
Now, 20 years have passed and I’m ready to launch the 2.0 version of my company to a broader audience. My cookies are just too good to be kept secret for one more minute!
Everyone wants to feel good about their “sweet indulgence.” Luckily, our cookies are all-natural, gluten-free, low-calorie, and Fairtrade Certified so you can enjoy a satisfying treat with very little guilt attached. We care about people and the whole supply chain. Our specific focus is to support women getting back into the workforce where a percentage of profits will be donated to Bottomless Closet, connecting women and work. Join me on my journey as I launch Brooklyn Cookie Company – and look forward as we explore more sweet treats!
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