Leslie Danelian and husband Rick Berge have turned this Sherman Oaks café, bakery and larder into a regular haunt for San Fernando Valley denizens. Their Blueberry, Oatmeal, Chocolate Chunk Cookie ($2) touts melt-in-your-mouth, tile-shaped chocolate, dried blueberries and plenty of butter to render this cookie nice and chewy.

Sharon Wang graduated from The Culinary Institute of America at Greystone and the Thomas Keller Restaurant Group and delivers masterful Asian inspired creations like Miso Butterscotch Cookies ($2.50). They’re supple and savory, with sweet white chocolate chips.

Overflowing baked goods line the counter at this Japanese cafe on a Miracle Mile side street. Even though the peanut chocolate “flourless” cookie sports the tag, “best cookie ever we baked,” I’d suggest green tea chocolate chip ($2.50) baked with matcha powder, which tempered the sweetness of the chocolate in this thick (but not dry) cookie.