At 4 inches across, some come close to being as tall as they are wide. Where’s the chocolate supposed to go, after all?
King believes cookies are best enjoyed chewy without much crunch or crumbs. Hence, she uses corn starch, which gives her product a softer, chewier texture, she says.
The most important ingredient? Salt.
“You need enough salt,” she says. “That is one thing that I’ve tweaked over the years. I got some feedback. And sometimes, people undersalt.”
Cookies can be ordered with or without M&M’S, the lone variance from an otherwise all-encompassing recipe. King’s arsenal is stocked with near-every hue of shell-covered chocolate. She uses school colors for class events, green and red for Christmas, and even has had some colored in the fashion of a baseball for team outings.
The busiest season comes with Valentine’s Day in February, when red and pink M&M’S prevail, and her creations take the shape of hearts.
“I was like, ‘Can I make it with the cookie cutter?’ But that didn’t work, because when they bake, it’s not like a sugar cookie — they hold shape. But I found some silicone molds that are food safe. It takes a little bit more work because I kind of have to flatten the cookie a little bit, but they bake in there like perfect, and then, they just pop out,” she says.
Her two sons, apparently, are fans of their mom’s business.
“If there’s any extras, they’ll definitely come get those for sure,” she says with a laugh.
King says she will likely start selling frozen batches of her cookie mix sometime in spring, possibly as soon as March. Past that, she’ll stick with just the original recipe for now.
Her favorite part of the process, she says, has been meeting the community.
“We were new to the area. As I kind of opened this and was getting into it, it’s just so fun meeting people, or it’s fun to run into someone and they’re like, ‘Hey, I’ve had your cookies.’ And then we kind of have that connection.”