Words of advice before you read: get there fast, these cookies will not last long! Dorie Greenspan's CookieBar made its second annual debut inside Park Avenue's Mizu Salon this morning. The pop-up shop runs until this Friday, opening at 10:00 am and closing when the cookies are sold out. There are eight different cookies, each individually priced from $2-3.50 each.
I covered CookieBar's opening last year and was over-the-top excited to taste some of my favorite cookies once more. This time Dorie has done away (at least for now) with Peanut Butter Crisscrosses, Molasses-Spice Cookies, and Our Best Chocolate Chip Cookies. In place she has created Jammers, killer three-part cookies that start with a butter-rich and crumbly sablé base. The sablés are topped with Sarabeth jam and then a final cover of crunchy, fragrant vanilla bean streusel. There are two types of Jammers—one made with a vanilla sablé base and Sarabeth's Strawberry-Raspberry Legendary Spreadable Fruits, and the other with a lemon sablé base and Sarabeth's Lemony Pear-Pineapple Preserves (a new flavor that Sarabeth is debuting with these cookies). I was trying to figure out just how she got that lemon sablé base so intensely lemon-y, and eventually learned that fresh grated lemon zest is hand-rubbed into the sugar for these cookies.
The sablés are tasty enough alone, and that's why she brought back the simple and impossibly buttery Vanilla Sablés with sugar crystals. It'd be a shame not to try the Coconut-Lime (with pinch of cardamom!) and Espresso-Chocolate Sablés as well.
Broundies are the other new cookie—essentially blondies baked in Dorie's signature cookie rounds. The blondies are golden creations, speckled with chunky nut, chocolate, and coconut, with cakey centers and a wonderful crisp top that gives with a light crunch. I hope to one day have a brownie in the same cookie format. For chocolate-fans, The Chocolate Chunker exploding with sweet dried cherries and four types of Valrhona Chocolate—Jivara milk, extra bitter, cocoa, and pure unsweetened chocolates—have thankfully returned, alongside Dorie's famous World Peace Cookies. I've tried to recreate these cookies at home, but they simply don't compare to the ones she sells here with Valrhona cocoa, bittersweet chocolate, and just enough fleur de sel to keep you coming back for more.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.