I'll be honest with you. I almost didn't start Annabi Cookies.
I was afraid the cookies wouldn't be good enough. Afraid of what people would think. Afraid of failing very publicly at something I loved very privately. So for a long time, I just baked for myself and anyone who happened to be nearby.
Then one Saturday night, I made my first ever chocolate chip cookie. It was a disaster. I was disheartened. I stepped away. Went back to the drawing board, researched, experimented. And smashed it. My family and friends said "sell these." I didn't believe them. But I didn't like the story I was telling myself. So I did. They sold out. And that was that.
I started because I wanted something better. Turns out, you were looking for something better too.
Every cookie we make is handcrafted in small batches, with add-ins made fresh by hand. We don't cut corners. Not with the chocolate, not with the dough, not with the time it takes to get things right. We use single-origin Ghanaian milk chocolate. European butter, never margarine. Madagascan vanilla extract, never essence. Every ingredient is the best version of itself. Because shortcuts show up in the taste.
If you're reading this, thank you for being here and supporting this journey. Whether you're ordering a box to get through a long week or sending a gift across the city, I hope these cookies bring you a moment of real, uncompromised joy.
Now enough talking.
Go on, try one.
Akosua,
Founder, Annabi Cookies