Milk and cookies
Milk and cookies
When it comes to food – the more gimmicky, the better – seems to be the ethos of the moment. Dominique Ansel, the clever NYC-based patissier who changed the game (and our lives) with the invention of the cronut, is set to do it all over again with yet another mash-up. His latest creation is a nostalgia-laden ode to the childhood classic – milk and cookies. Ansel debuted the Chocolate Chip Cookie Milk Shots – a cookie “glass” which contains a “shot” of milk – at SXSW over the weekend in Austin.
But, as expected (and in true Ansel style), it’s not just milk inside these cookie cups.
“We use a few ounces of organic, fresh farm milk for the milk infused with a vanilla inside—so it’s slightly scented with vanilla,” Ansel tells The Daily Beast. “For the cookie, it’s a very light, aerated cookie dough much lighter than the traditional one. Inside of the cookie cup, we have a very thin coat of dark chocolate that holds the milk in and avoids it from contacting the cookie dough, so it doesn’t get soggy at all.”
And the Frenchman dispels any concerns we have about a potentially soggy cookie base. Apparently, it “stayed crispy and moist in parts”, even as it was poured with the ‘milk’ filling.
It’s not the first instance of a chef putting an adult spin on a childhood classic. In Australia, Christine Manfield’s ‘Gaytime Goes Nuts’ a fancy take on Streets’ Golden Gaytime ice cream, was a menu highlight at her now closed Universal Restaurant, while Hartsyard Restaurant and Bar in Enmore has amassed a following for a rotating soft serve menu, inspired by the likes of Big Gay Ice Cream in NYC.
Ansel claims that his new dessert is a spin on the American classic, the Oreo, and proves once more that it’s never to late to reinvent the food wheel – especially when it comes with a playful side of nostalgia.