Bakery Review: Sweet Corner Bakeshop

I am happy to follow my last post with this delightful one!

Each time I go into the city I make it a goal of mine to visit a new bakery and for this city trip I visited Sweet Corner Bakeshop. The funny story is I actually met the owner of this bakeshop when he came to build a wedding cake at the resort in Georgia I had been working at. Honestly you should check out this cake it was pretty amazing…


What I like about this shop is that it’s simple and straightforward. The vibe I got was “we have amazing pastries, just buy one and wash it down with our delicious coffee”; there was no added fanfare or pompous display cases. I ordered their renowned chocolate chip sea salt cookie and a latte. I sat in the shop enjoying my purchase, while watching all the eager wealthy children of the west side rush into the shop for what must be a daily after school stop.

IMG_8692IMG_8690Sweet Corner is a little tricky to find as any New Yorker knows the West Side doesn’t follow the NYC grid, but once you stroll upon that sweet corner and smell those fresh cookies you’ll known within that first bite that it was worth the hunt. Also, you’re in the west side now- go explore! go shopping! enjoy yourself! 😉

**This coming from someone who left with huge shopping bags to carry on the subway home.


Cookies that taste like ice cream!



I made these mint chocolate chip cookies as a second dessert for St. Patrick’s day! I got the idea from a website that used a Betty Crocker sugar cookie mix, but I changed the recipe up a bit so that it would all be from scratch. This recipe is quite simple; basically it’s just a chocolate chip recipe, with an addition of mint extract, green food coloring, and mint chocolate chips! So if you think about it you get two recipes for the price of one! A chocolate chip cookie recipe + a mint chocolate chip cookie recipe!

Mint Chocolate Chip Cookies:


2 sticks butter(partially melted)
1 1/4 cups brown sugar, packed
1tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup(or more!) chocy chips, semisweet

1/4-1/2 tsp mint extract
6-8 drops green food coloring

1 cup Andes mint baking chips. *If you can’t find these at your local store, just use regular-sized Andes mints and cut in thirds.


Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, beat in eggs one at a time until fully incorporated, then stir in vanilla, and mint extract
Whisk together dry ingredients and add to butter mixture just until fully incorporated, adding in chocy chips, and mint baking chips just before all flour is mixed in. Lastly incorporate the green food coloring.

Using medium cookie scoop, drop dough 2 inches apart on  a greased cookie sheet. *Your cookies will look like ice cream scoops here 😉
Bake for 8-10 min. It really helps the dough if you can rest it in the fridge for an hour or two or even over night. If you choose not to put them in a fridge allow the cookies to cool for 3 minutes on a wire rack, then serve warm or cool.

Image“Without ice cream, there would be darkness and chaos.” ~ Don Kardong