Here's a fat, sweet chocolate cookie in the Jacques Torres style, with almost as much chocolate as dough. But there's some fancy pants dark and milk chocolate in there that make this a worthy treat for the New York cookie lover.
'Cookies' on Serious Eats
The Vegan Chewy Chocolate Sunflower Cookie ($2.75) from Body and Soul Bakery lives up to its name—it is both very chewy and highly chocolatey.
The main feature of this cookie is a tasty and aromatic maple-candied, cherry-wood-smoked bacon. The bacon blends effortlessly with the rest of the cookie's long ingredient list that includes dark chocolate, dried cranberries, toffee, and graham cracker chunks.
Pichet Ong's cookie starts off with a sweet base and adds an even sweeter vanilla custard to the middle—and it works.
There's nothing about this cookie's flavor to indicate that it's got no dairy or gluten—it could easily be passed off as a standard chocolate chip cookie.
As the description on the display case reads, the Melomakarona ($15/pound, about 16 cookies) "happen to be vegan as well." They're also one of my favorite sweets at this awesome Queens bakery.
Think about the Hungarian Pastry Shop and you're bound to think of strudel. But you may be better off with a couple of these Walnut Macaroons ($.85 each) instead.
After a German friend complained about not being able to find good soft pretzels in New York, Alexis Faraci decided to make them herself. Now she works out of a commercial kitchen on City Island to sell her goods to the pretzel-starved masses.
Though it's one of NYC's most iconic sweets, the black and white cookie is rarely something for dessert lovers to celebrate. Here's what we think makes a good black and white, and where you can find it.
I love the crisp chocolate chip cookies (and the ones with no chips!) from Tate's Bake Shop, but come holiday season I trade in their chocolate cookies for their gingerbread sisters.
I don't believe there is such a thing as just one perfect chocolate chip cookie, but the ones from Amanda Cook at Cookshop come very close.
The toasty pistachio flavor of these tiny cookies is vibrant, and the touch of agave seems only to amplify it, while the texture is like a cross between a flourless cookie and traditional meringue.
Stumptown's pastries don't always get the love that they should. Change that with these two sweet treats.
Cookbook author and baking authority Dorie Greenspan has done pop-up cookie shops before, but her new Beurre & Sel in the Essex Street Market and Harlem's La Marqueta is here to stay.
When Brian Matheron is in the Cookie Guild booth at Smorgasburg in Brooklyn, he can always tell when people have spotted his sign. "You can hear them from far away," he says, "saying 'beer cookies?'"
These warm chocolate chip cookies are not actually on the menu at Isola. But they're yours if you ask.
"I like bold-flavored cookies," Jesse Lomax Floyd says, "That's what I bake and gravitate to." Varities like cherry marzipan, lime meltaway, and orange-pistachio prove it.
When Daniela Olotu-Gottfried started her Austrian cookie business, Servus Cookies, it was with no small amount of trepidation. "Americans love their cookies," she says, "but I didn't know if they'd like my cookies."
There are four types of cookies offered at Hampton Chutney Company, and they're 95 cents apiece. Soft and chewy all around, the oatmeal raisin is my favorite.