There are things in life that you want, but your parents have said “no” basically your entire life. Now a grown-up, L. Seigel is calling her own shots and has opened up a bakery. It’s a place, she says, where it’s OK to get into a little trouble.

“It's essentially all the things you weren't supposed to eat as a child,” she said, from behind a cake display.

Junk Food Bakery is a new destination in Cocoa Beach. It’s a place where “sprinkles are good for the soul” and where “a huge part of a good chocolate chip cookie is for it to be the “smidgest underbaked.”

So in this Chef’s Kitchen, Siegel shows off a sprinkle-saturated, doughy, chocolate-y, creamy cookie concoction.

‘Nuf said.

Let’s cook!

Salted Chocolate Chip Cookie Sandwiches
Junk Food Bakery, Cocoa Beach

Ingredients for the cookies

  • 140 grams butter, melted
  • 140 grams brown sugar
  • 110 grams granulated sugar
  • 1 egg + 1 yolk
  • 250 grams all-purpose flour
  • 4 grams baking soda
  • 3 grams baking powder
  • 3 grams salt
  • 180 grams chocolate chunks
  • Maldon salt flakes for sprinkling

Directions for cookies

  1. In a mixer, blend melted butter and sugar until thoroughly combined. Scrape.
  2. Add the eggs, and mix well. Scrape.
  3. In a big bowl, whisk together the flour, baking soda, baking powder and salt. Add it to the mixer with the butter/egg mixture. Mix until combined.
  4. Add the chocolate chunks, and mix.
  5. Scoop and bake at 325 degrees for 8-11 minutes.
  6. Store cookies in an air-tight container for two to three days, or freeze pre-scooped dough to bake whenever.

For the vanilla buttercream

  • 1.25 pounds unsalted butter
  • 2 pounds powdered sugar
  • 10 grams fine salt
  • 50 grams oat milk
  • 40 grams vanilla extract

Directions for vanilla buttercream

  1. In a mixer, whip the butter until smooth. Scrape.
  2. Add the sugar a half-pound at a time until all the sugar is in the mixer. Mix and scrape.
  3. Add the salt, vanilla and oat milk, and mix until combined. Scrape.
  4. Turn the mixer up to medium high speed, and whip until fluffy.
  5. Store in an air-tight container on the counter for two to three days or up to one week in the fridge.

To Assemble Sandwich

Smear desired amount of buttercream in between two cookies, smoosh together, roll cream part in sprinkles and enjoy!