OVENS WARMING UP: Our inaugural small-batch gourmet cookie drop is baking soon — reserve your box on the VIP waitlist below.
Fresh Homemade Website & Bakery Launching Soon

Unapologetically Decadent, Molten-Centered Gourmet Cookies.

Hand-crafted in small batches with nutty browned pasture-raised butter, 70% single-origin Belgian dark chocolate pools, and a kiss of flaky Maldon sea salt. Crisp caramelized edges. Luscious, gooey centers.

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6 oz Thick Bakery Weight
48 Hr Cold-Fermented Dough
100% Scratch-Baked Daily
A thick golden-brown gourmet chocolate chunk cookie pulled apart in half with glossy molten dark chocolate ribbons stretching between the warm halves and flaky sea salt on top.
The Brown Butter Reserve
Valrhona 70% Guanaja • Browned Cultured Butter • Maldon Flakes
Batch #01 Headliner

Toasted Liquid Gold

We slowly caramelize European-style cultured butter until deeply nutty and aromatic before folding it into our heirloom flour blend.

48-Hour Cold Cure

Every dough rests for two full days in cold fermentation, unlocking deep butterscotch notes and an irresistibly fudgy interior texture.

Hand-Chopped Couverture

Never standard chips—we hand-cleave blocks of artisan chocolate so ribbons of molten ganache pool through every single bite.

SNEAK PEEK • INAUGURAL MENU

Luscious Flavors Worth the Wait

Our online bakeshop is almost ready. Here is a taste of the signature creations coming out of Lou’s kitchen for our opening drop.

Close-up of The Midnight Velvet triple dark chocolate espresso cookie broken open to show a glossy molten fudge ganache core and edible gold leaf. Molten Core

The Midnight Velvet

Triple Dark Chocolate & Espresso Ganache

Black-cocoa brown butter dough infused with freshly pulled ristretto, stuffed with a warm dark-chocolate truffle core and finished with smoked sea salt.

  • Rich Fudge
  • Velvet Ganache
  • 72% Cacao
Close-up of Salted Brown Butter Pistachio cookie studded with vibrant green roasted pistachios and pools of golden caramelized white chocolate. Fan Favorite

Bronte Pistachio & Dulcey

Roasted Pistachio & Caramelized White Chocolate

Generous folds of toasted Sicilian pistachios and creamy blonde caramelized white chocolate puddles baked into a cardamom-kissed brown-butter dough.

  • Nutty Praline
  • Blonde Dulcey
  • Flaky Salt
Close-up of Bourbon Pecan Brioche cookie with glossy amber salted caramel ribbons oozing from the warm center and toasted pecan halves. Small Batch

Toasted Pecan & Burnt Caramel

Maple-Roasted Pecans & Madagascar Vanilla Caramel

Crisp edges give way to ribbons of house-cooked salted amber caramel, crunchy butter-roasted Georgia pecans, and dark muscovado sugar warmth.

  • Warm Toffee
  • Toasted Pecan
  • Vanilla Bean
LIMITED WEEKLY DROPS

Be First in Line When the Oven Door Opens

Because every cookie is mixed, aged, and baked by hand in small batches, our first drop will be strictly limited. Join the inner circle for early access links before we open to the public.

  • 24-hour private ordering window for Batch #01
  • Complimentary signature sea-salt tasting cookie with your first box
  • Zero spam — only warm cookie drop alerts
Reserve Your Spot on the Drop List
We’ll send your private password to unlock the first bake.

A Note from Lou’s Kitchen

Lou Bites started with an obsession: creating a homemade cookie so rich, aromatic, and molten in the middle that you have to close your eyes on the first bite.

We brown our butter slowly in heavy-bottomed pans, hand-chop single-origin chocolate bars so every layer melts into ribbons, and cold-cure our dough for 48 hours before baking to golden perfection. Our full online bakeshop is nearly ready—join the waitlist so you don’t miss Batch #01!

Join the VIP Waitlist