Farewell to our OG Products

We’re saying goodbye to our line of baking mixes, but keep your eyes peeled for new exciting things. The last two years have been amazing and I have learned so much from starting Krista’s Baking Co.  I’ve realized that I want to be spending my time doing marketing and food photography, so I’m excited to switch gears and focus on those things.

About a year ago I started working with the folks at Mustard and Co. and Stocked General, and I’m going to continue on this small business journey with them. We have tons of great food products and I have loved doing the marketing for it all. We’ll also be keeping Krista’s Baking Co. around, with our line of Baking Extracts and that Soft Pretzel Gift Set that everyone loves so much.

It was hard to make this decision, and I’m sad to see all of the products that started me off on this journey go. Owning Krista’s Baking Co. on my own, I wasn’t able to spend enough my time on things that I enjoy.

I’m very thankful for everyone’s support. Friends, family, mentors, my one employee who saved my sanity, and customers… you all know who you are. You’ve kept me going and I’m excited to have you all by my side.

Now that it’s all said and done, here’s that famous recipe that I charged you all $13/box for ;)

Salted Espresso Chocolate Chip Cookies

Makes 12-15 cookies


1 1/4 Cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 Tbsp espresso powder

1/2 Cup pure cane sugar

1/4 + 1/8 Cup light brown sugar

1/2 Cup (1 stick) unsalted butter, melted

1 Large egg

3 oz Best Quality 70% Dark Chocolate, chopped into 1/4" chunks (we recommend one bar of Theo Chocolate)

1/2 Tsp Coffee Infused Flake Salt (We use this one from Jacobsen Salt Co., but if you can't find coffee infused salt you can use a regular flake sea salt)


1. Preheat oven to 375°F (unless refrigerating dough, then wait). In a medium sized bowl, whisk together four, baking soda, salt, and espresso powder. Set aside. 

2. In another medium sized bowl, whisk together the sugars and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix. Fold the chocolate chunks into the dough until just combined. 

3. OPTIONAL: Cover your bowl and refrigerate dough for 2 - 48 hours. 

4. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Flatten the tops slightly with the back of a spoon or the palm of your hand, and sprinkle with Coffee Infused Finishing Salt. 

5. Bake for 7-10 minutes, until the edges are golden brown but the middles still look soft. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

6. Cookies will store in an air tight container for 3-5 days.

Krista Nelson1 Comment