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(Photo: Danny Kim/New York Magazine) |
It’s not every day that we get taken aback by a chocolate-chip cookie. But the ones that Smile to Go pastry chef Brenna White bakes each morning are no mere Toll House jobs. White, whose work you may remember from M. Wells, says the secret lies in an obscene amount of dark chocolate (Guittard, 72 percent cacao), loads of vanilla extract, and a judicious sprinkling of Maldon sea salt. They are $2.50 a pop, sell out fast, and could ruin you for cupcakes and macarons (22 Howard St., nr. Crosby St.; 646-863-3893).
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