About us

Christopher Street Cookies strives to make cookies as you remember them. The cookies your grandmother or mother made with you at her knee.

Today the trend in baked goods and patisseries seems to be towards exotic, gourmet super high end ingredients. The word "artisanal" is tossed around a whole lot and it usually means you will spend your entire paycheck on a pound of cookies.

I want to keep it simple and unfussy. Back to basics.

A few important notes on who we are and what we can and cannot do:

We do NOT do those sweet cut out iced lovely looking (but usually lousy tasting) decorated cookies.

We do drop cookies. Think Chocolate Chip, Oatmeal Raisin, Peanut Butter.

We can do a plain sugar cookie (not cut out) and decorate with sprinkles or sanding sugar or edible gold or we can dip them in chocolate but we do not do the highly decorated iced cookies. And NO, we won't even try so please do not ask.

Our cookies will never win any beauty pageants. 

Because our cookies are made from scratch and by hand, they will almost never be perfect little circles of cookies goodness.  

They will be lumpy, bumpy, slightly misshapen cookies.  

This is a GOOD thing because you know that they were made one at a time, dropped onto a cookie sheet by hand and with love.

I promise, that you will forgive them for how they look when you taste them. My cookies rock. They will put all other cookies you've had to shame and will ruin you for cookies in the future. I'm THAT confident in what I'm baking.

We do use nuts and do work with peanut butter in our kitchen. We do our very best to keep our cookies with nuts separate from the non nut cookies, even going so far as to work on separate tables and changing gloves between batches but our kitchen does have nut dust and we absolutely cannot guarantee that our cookies are 100% nut free.

We can do a soy nut cookie that, when our official taster with nut allergies ate one, it actually brought tears to her eyes because it tasted exactly like a peanut butter cookie.

We LOVE big orders. The bigger the better. The more I get to bake, the happier I am. My only request is that since we do not have a storefront and we are working out of a rented commercial kitchen, we need at least 78 hours lead time on your order.

Speaking of orders...

We DO have a minimum for our cookie orders.

We require you to order a minimum of 2 dozen cookies. 

For orders under 3 dozen, we also request that you pick just one type of cookie.

Orders of 4 dozen or more may mix and match cookie types.

Our traditional cookies are $15 per dozen & our rock star collection are $25 per dozen. Delivery within Hoboken is free. Outside of Hoboken we charge a $10 delivery fee.

While our focus is on cookies we do have some really killer diller brownies and bar style cookies that we can do as well. If you are interested, please drop us an email and we will be happy to discuss options and prices with you.

It should also be noted that our cookies are full fat, not organic, not vegan, have gluten and should be consumed with no guilt at all. It's a COOKIE for crying out loud! If you want a healthy treat, I suggest you eat a granola bar.

Welcome to Christopher Street Cookies

Christopher Street Cookies is a startup company which began in June of 2007.
I am Diana Whittles the owner, creator and wearer of many hats.
I am a very proud native New Yorker who was lucky enough to have grown up on Christopher Street in the West Village.
Hence the company name.

For now Christopher Street Cookies is a small one woman operation with just me, myself and I  doing all the baking and marketing and product development.
As I grow I hope to add more employees.

As a stay at home mom with two pre school boys (ages 6 and 8) I found myself baking almost every day so the boys could “help” mommy with a project.
The results would go to work the following day with my husband.

The more I baked, the more I found I was energized and excited by the discovery of new recipes and the recreation and personalization of them.

I came  up with a list of about 50 I wanted to make.

That’s when I remembered I  am  a one gal operation, a full time mommy and a wife and the days only had 24 hours in then and I only have 2 arms.
So I sat down and using the saying “Keep It Simple” as my mantra I went back over the recipes and found a small handful  that stood out.

All the cookies were good, but I didn’t just want a good cookie, I wanted an out of the world, over the top cookie.
The kind of cookie that makes your eyes roll up into the back of your head and you can’t speak till you are done eating.

After I put the boys to bed at night I’d become a sort of a mad scientist. Experimenting, swapping out ingredients and even trying different styles of the same ingredient (European butter vs. supermarket  bought butter toasted walnuts  vs. non toasted)

I think after all my hard work and experimenting and tinkering and blood sweat and tears I have developed a cookie I can be proud of.
 

I'm confident you will feel the same way.