I may get my good-taste card revoked for this (and maybe never be asked to fill in for Nikita Richardson here again), but I’ll choose a cookie — any type, really — over a flaky, complex pastry every time.
In a city of increasingly intricate laminated creations, there’s something refreshing about a straight-up cookie: an undeniable, unfussy little treat. And while exciting new cookies aren’t exactly a dime a dozen the way croissants are lately, there are a few notable recent additions to my cookie roster.
Cornflake, meet cookie
I posted on Instagram a few weeks ago that white chocolate macadamia is the best type of cookie, and was promptly eaten alive in my DMs. Many acquaintances lost their trust in me that day. But for the unapologetic freaks that agree with me, there’s a new cornflake, white chocolate and macadamia nut cookie at Supermoon Bakehouse on the Lower East Side (where the whole menu changes every month — this cookie is only there until June 3). The cornflakes piled on top are honey-roasted, sticky and caramelized, making this one a leader in the W.C.M.N.C. (white chocolate macadamia nut cookie) field.
A rosy dream
At Sofreh Cafe, which opened in Brooklyn Heights last month, the Persian pastries lined up in their jewel-box case are tough to choose among (and all great), but the latifeh is a standout. Fragrant rose cream is sandwiched between two super-soft cookies covered in powdered sugar, and the whole deal is rolled in crushed pistachios. It’ll leave your fingers (and clothes, in my case) coated in the most floral-scented, lovely dust. No regrets!
