It’s hard to ignore the rise of Cup4Cup, Thomas Keller’s gluten-free all-purpose flour, when it’s dredging the likes of Ad Hoc fried chicken and yielding cookies dubbed “Best in New York City.” Danny Meyer’s Untitled at the Whitney, museum restaurant of everyone’s dreams, is currently churning out sea-salted brown-butter cookies loaded with three kinds of Guittard chocolate chunks (dark, milk and white). But wait, there’s milk: bourbon vanilla-bean-infused milk in a little glass bottle served with a straw. Pastry chef Miro Uskokovic just raised the comfort-desserts bar. You may need a nap afterward.
Why gluten-free? The alternative flour blend contributes to an impressive range of crisp, chewy, gooey, crumbly goodness so good that people are going to Untitled and 8th floor outpost Studio Cafe for cookies and bypassing the art completely! Well, not completely. The cookie does have three kinds of chocolate.
(Photo snagged while hungrily stalking Untitled’s Instagram feed)
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