Although many folks outside of baking and culinary circles are unfamiliar with the genius that is Dorie Greenspan, once they bite into one of her cookies they are a believer. Yesterday I put this theory into practice as I lugged in a stash of Beurre & Sel blueberry jammers and chocolate chunk cookies for my office mates who are set to endure a rough two weeks of creative planning for a new, exciting client. After a rather long oration, where I espoused the simplicity of the shortbread cookie and how Dorie managed to make it innovative and complex with layered flavor and textures, I got a lot of glazed-over stares. The kids didn’t want all the context; they just wanted a cookie. However, I was thrilled to see their faces light up after the first bite.
The verdict was unanimous: EVERYONE LOVED THE DORIE COOKIE.
To say that the cookies at Beurre & Sel (located in the Essex Street Market in New York City) are miniature treasures would be an understatement. It would be a downright injustice. From unexpected flavors, shapes and textures to the simplicity of the presentation in her humble shop, a good cookie is not about the fanfare + confetti, it’s about flavor.
Luckily, I’ve a private stash of my own.