CookieBar: Time to Bake the Cookies

Here’s how the menu shaped up:

  • Our Best Chocolate Chip Cookies speckled with hand-chopped Valrhona chocolate
  • Molasses-Spice Cookies, crackle-sugar topped, sweet and spicy, chewy and crunchy
  • Peanut Butter Crisscrosses with brown sugar, nutmeg and chopped salted peanuts
  • Espresso-Chocolate Shortbreads, the deep flavor of espresso and hand-chopped Valrhona chocolate
  • Sables, rich, tender, classic French butter-butter-butter shortbreads
  • Coconut Lime Cookies, toasted coconut and fresh lime zest
  • Chocolate Chunkers with Valrhona bittersweet, semisweet and milk chocolates, salted cashews and dried cherries
  • World Peace Cookies with Valrhona cocoa, Valrhona bittersweet chocolate and fleur de sel
  • Nut Crackles, almonds, cashews and meringues
  • Caramel Curls, caramelized puff pastry
  • Coco Puffs, shredded coconut and meringue

Joshua and I just launched our temporary CookieBar website, so you can swing by and see some of the nice press our pop-up has gotten.

My guess is that you won’t hear much from me during the week.  I’ll try to twitter (you can follow me @doriegreenspan) and I think Joshua will try to twitter at @cookiebarnyc , but posting might not be so easy.  For the next week, the best way to hear from me will be to visit me at CookieBar — I’d love to see you! 

The Kid and I will be at CookieBar @Mizu, on Park Avenue between 59 and 60 Streets, from Monday, February 8, until Saturday, February 13, from 11 am until the last cookie is munched.

Dorie Greenspan

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