In recent years, some very popular New York bakeries have used savory ingredients in their cookie doughs to cut the sweetness. Good examples include Momofuku Milk Bar's cornflake cookie and ChickaLicous Dessert Club's chocolate chip cookie with pretzels, known as "The Situation."
But sometimes the baker goes in the exact opposite direction. For their Crème brûlée cookie ($3.50), Sugar and Plumm's Pastry Chef and Operations Manager extraordinaire Pichet Ong starts off with a sweet cookie base and adds an even sweeter vanilla custard to the middle—and it works.
The cookie doesn't have a caramelized sugar crust as you would find on an actual crème brûlée dessert. Instead, the custard provides a nice texture contrast to the baked cookie dough. There's not so much custard inside that the cookie's integrity suffers, nor does it run all over the place if you take a big bite. The custard clings to the cookie in the same way raspberry filling clings to a good Linzer torte.
Sugar and Plumm
377 Amsterdam Avenue, New York, NY 10024 (map)
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