My son Diego, his friends and I spent the long weekend indulging ourselves in all sorts of cookie creations at Cookie Bar. Each of us had our way of enjoying the rather fascinating creations of Ivorie Acosta, Cookie Bar’s owner and baker.
I had two favorites; not only were they tasteful, they also could be enjoyed in many ways.
The Cookie Shot Glass is a chocolate chip cookie that is shaped like a shot glass. The inside of the cookie glass is lined with a thick coating of chocolate.
Since it’s been kept refrigerated, I let my glass thaw a bit before adding a hefty scoop of coffee ice cream. The bittersweet flavors worked wonders for me.
Diego was so amused by the Cookie Shot Glass that he first filled it with milk and, after gulping it down, had cookies and cream ice cream scooped into it.
The cookie glass is so versatile and so much fun that you can use it as espresso cup (imagine that delicious chocolate melting as you sip your espresso) or to serve your liquor in, particularly Kahlua or Bailey’s.
This cookie, according to Ivorie, is a tribute to its creator, New York-based chef Dominique Ansel.
I love raw cookie dough. I like it more than baked cookie, so much so that I look forward to baking to get my fix. Though raw cookie dough is not exactly suitable for eating, I find it simply too tempting.
Acosta’s cookie dough can be had as is. The mixture was made edible by eliminating eggs and using milk to bind the rest of the ingredients. To make sure the cookie dough is safe to eat, the flour is heated.
Cookie Bar’s Cookie Dough can be had raw, cut into chunks, and mixed into a vanilla ice cream base or added to milkshake.
For lovers of nonraw dough, the mixture can be baked in the oven. Simply make a ball and flatten the dough to your desired size. Or, you can also press it on to a pie pan or cast iron skillet, and bake it for 8-15 minutes in preheated (350 degrees Fahrenheit) oven. The length of time it is baked depends on the doneness you prefer.
Cookie Dough Tubs come in Chocolate Chip, Dark Chocolate, and a combination of white and dark chocolate chip.
Diego’s friends enjoyed the Stuffies—stuffed chocolate chip cookies.
I believe that this cookie was primarily created to delight children.
The centers of the doughy chocolate chip cookies were generously stuffed with Nutella, Oreo, Marshmallow Cream, Reese’s, Timtam and brownies.
It’s too decadent for me, but the kids absolutely love it. These cookies with milk make a perfect play-date snack.
Cookie Bar was inspired by Ivorie’s favorite shop in New York—Levain Bakery, famous for its cookies with a crisp exterior and soft, chewy interior.
Acosta was determined to replicate these cookies. However, she recalled, “Even after numerous tries and tons of ingredients used, my test results were not on par with the cookies in New York.”
She went back to New York and took a two-week course at the Institute of Culinary Education to hone her baking skills and understand the science behind it.
It was quite by surprise that Ivorie developed one of her more popular products, the cookie cup.
In one of her trials, she decided to use cupcake tins to stop the cookies from blending. She succeeded in doing that, and the cookies turned out moist and chewy as well, just as she had been hoping.
With newfound confidence brought about by the success of her cookie cup, Ivorie expanded her product line and has since won over a loyal band of cookie lovers.
Acosta shares her favorite chocolate chip cookie recipe. This does not require a mixer!
All you need are a mixing bowl, spatula and measuring cups.
Easy Chewy Chocolate Chip Cookies
1 stick butter (melted)
¾ cup light-brown sugar
¾ c white sugar
2 large eggs
½ teaspoon salt
1 tsp baking soda
2 tsp vanilla extract
2 ¼ c all-purpose flour
1 c semisweet chocolate chips or any add-ons you like (M&M’S, chopped Reese’s, nuts, etc.)
Mix butter, sugar, eggs, vanilla in a bowl using spatula until well combined. Add salt and baking soda, and mix until these dissolve into the mixture.
Add flour one cup at a time, mixing by hand, just until the flour has been incorporated. Do not overmix.
Fold in chocolate chips.
Cover dough and chill in the refrigerator for one hour.
When ready to bake, preheat oven to 350 degrees.
Prepare baking sheet by lining it with nonstick baking paper.
Scoop 1/8 cup of dough. Shape it into a ball and flatten on baking sheet, about ¼ inch thick.
Arrange cookies in a pan, keeping them 2 inches apart.
Bake cookies for 7-8 minutes.
Cookies have to look a bit raw in the middle when you take them out of the oven. They will continue to cook when you take them out. Do not overbake, or your cookies will be dry and hard.
Take the cookies out of the pan once cool, and enjoy. Store in airtight container at room temperature.