HERE’S HOW NEW YORK’S FINEST NEW CHOCOLATE-CHIP COOKIE IS MADE
You can find it at Untitled at the Whitney. http://grb.st/1FTJwhF
- •The cookie is served warm out of the oven, with a miniature glass of floral milk that's infused with Madagascan bourbon vanilla. It's a bit crispy on the outside, with a soft, melting, fudge-y interior."Untitled is an American restaurant in an American museum," pastry chef Miro Uskokovic says. "I thought, Why don't we make a big, American, classic chocolate-chip cookie? I wanted it be warm and gooey."
- •Uskokovic starts with great butter: He browns it for up to six hours, clarifies it, and then strains it."Like a ghee," he says.
- •Next, he adds organic-white and light-brown sugars until the butter is light and fluffy."Light brown sugar is a little chewy, and white sugar creates a nice crust."
- •But here's the twist: Uskokovic uses Thomas Keller's gluten-free Cup4Cup flour. He never intended to make a gluten-free cookie — it happened by chance."We made the cookie with normal flour, and then I thought, Let’s test it with Cup4Cup, just so we could have the gluten-free option," he says. "But we loved the gluten-free version so much more that we 86’ed the regular flour."
- •The baking process continues with the addition of three kinds of chocolate, all produced by San Francisco-based Guittard. Uskokovic combines 72 percent dark, 38 percent milk, and a little bit of 31 percent white.In Grub's humble opinion, the white chocolate is what makes it stand out from other cookies in New York.
- •Finally, he adds Amagansett Sea Salt — driving home the all-American idea.(As for the milk, it hails from Five Acre Farms in Brooklyn.)
- •Part of what makes this cookie so special is that it's always served fresh: The Untitled team bakes it throughout the night, at precisely 375 degrees for only seven minutes.This allows for a crispy exterior, without drying the cookie out.
- •Enjoying the cookie doesn't require sitting down for a full-blown fancy-pants dinner: It's also served at the more casual Studio Cafe on the eighth floor of the museum, where it comes without the vanilla-infused milk.And very soon, Uskokovic plans to sell the cookie to go. In other words: There's really no excuse why you shouldn't try it immediately.
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