Mega in flavor, not size.
She calls herself the Bandana Baker because she wears a bandana while baking. Oh, and she dances too while in the kitchen – to retro music, her preferred baking soundtrack. I’m surprised she’s still able to hear anything above the din of her KitchenAid that she uses to bake up these cookies.
The Bandana Baker is Vicky Carlos, another example of a 20-something corporate woman who chucked it all to bake. Ah, the power of dessert!
Hers is a limited repertoire, of which I try the mango bars (a bestseller but not for me), chocolate chip cookies (nothing extraordinary yet), and oatmeal mango cookies (a balance of textures still have to be attained here). But it’s Vicky’s mega chocolate cookies that make me sit up and pay attention, especially when my Bin goes into conniptions after I admit that I ate the last one.
Here, the “mega” translates beyond size (which is average) to flavor. Amped up with cocoa powder, its stark darkness is obliterated by massive chunks of white chocolate creating havoc in a dough that wants to stick to teeth. It’s the complexity of dark, the sweetness of white, and a chewiness that doesn’t quit. My reaction is: Boom, boom… POW!
Inspired in part by a chocolate cookies and cream restaurant dessert, the Mega is Vicky’s tribute to that establishment and to her mentor, her mom. When it was time to christen her cocoa creation, Vicky wanted to veer away from names such as triple chocolate or chocolate overload ”“ thus, mega. She says, “[It speaks to] the extreme chocolate content,” plus this baker is a fan of the Megastar. We all know who that is, don’t we?
I don’t know about you, but for me, the “Megastar” are these cookies.
Mega Chocolate Cookies by the Bandana Baker
Whole, 36 pcs: P650
Half, 18 pcs: P350