1. Goody Goodie Cream and Sugar: 1246 Folsom (at Eighth St.).
Pastry chef/owner Remi Hayashi boasts that her walk-up dessert salon's eponymous cookie has a chocolate-to-dough ratio of four-to-one. Oh, and that chocolate? High-class E. Guittard, in a range of cacao percentages ranging from milk to 72 percent ― all in the same cookie. $2.75
Grade: A2. Mr. and Mrs. Miscellaneous: 699 22nd St. (at Third St.).
Ian Flores developed his high-fat, high-sugar cookie off and on over three years. He likes the way it spreads and caramelizes in the oven; we like the way it stays chewy. Chocolate in the classic cookie is Cacao Barry; in Flores' chocolate-dried cherry spinoff, it's 70 percent Valrhona Guanaja. Both cookies cost $2 each.