By Lori Fredrich Senior Writer Published Dec 04, 2019 at 10:06 AM

I try to avoid driving down Florida Street most days.

It’s an exercise in restraint, an intentional tactic that prevents me from indulging my sweet tooth in what I'd consider to be the best cookie in the city.

That cookie? It’s the Sweet & Salty Cookie made by the folks at Greige Patisserie, 408 W Florida St.

It's simple. It's delicious. And it’s everything I could want in a sweet treat... a magnificent masterpiece of a cookie.

The oversized cookie is comprised of a rich dough filled with chocolate chips, pretzels and potato chips, drizzled with caramel and sea salt and topped with a singular chocolate-covered potato chip ($4.25).

It’s rich and crisp and chewy ... sweet enough to satisfy a serious sweet tooth, but salty enough to please someone like me (who generally prefers things more on the savory side). And it’s substantial enough to share … not that you’d really want to do that.

These cookies are such crowd pleasers that I’ve been known purchase them by the dozen as last minute birthday gifts (and trust me when I say no one ever complains).

All of that said, variety is good. And the Sweet & Salty Cookies are among a cadre of almost-equally-delicious cookies sold at Greige. That includes standards like chocolate chip, peanut butter, flourless chocolate walnut, coconut macaroons and a rotating selection of seasonal options (they had gorgeous molasses cookies last time I was there).

And – now that I've said all of that – I might just have to take a drive down Florida Street ... because ...who needs restraint?

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.