This entire drop is a food experiment. I wanted to see what happens when you take an unlikely savory ingredient and force it into a dessert. We teamed up with Bianco DiNapoli because they grow the best organic tomatoes in California, and honestly, the results are insane. This isn't a shock-value gimmick, it's a real study on how tomato acidity and natural sweetness play with pastry doughs.

There are five cookies and the lineup goes from subtle to full-blown tomato.

Double Chocolate

This one is a rich dark chocolate dough, but we used a hint of tomato the same way you'd use espresso in a cake. You don't necessarily taste the tomato upfront, but the acidity makes the cocoa taste way darker and makes the whole thing super fudgy.

Cornbread

Just a really nostalgic, textured corn base that we infused with tomato. It hits that perfect sweet and savory middle ground.

Olive Oil Tomato Jam 

We made a velvety olive oil dough and built it around a sweet and savory organic tomato jam center. The fat from the oil and the bright fruitiness of the jam is crazy together.

Sun Chip

This one is heavily concentrated sun-dried tomatoes baked into a really crisp cookie. It rides the line between an afternoon snack and a dessert.

Tomato Bisque

This is the peak of the experiment. We actually used real milk solids in the dough so when you eat it, it has the creamy, velvety mouthfeel of an actual bowl of tomato soup. It's packed with herbs and heavy tomato flavor and completely messes with what you expect a cookie to be.