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Update: Milk & Cookies

Milk & Cookies from the outside

On my first visit to Milk & Cookies I had to fight my way through crowds of cookie lovers coming to check out the new bakery in town. The bakery had just opened the week before, and everyone in Manhattan seemed to be lining up for this classic dessert combination. The lines were long, the space was crowded and not many cookies were stocked on the shelves. The cookies that were available seemed a little small, and tasted fairly average considering the great selection of cookies already available in New York. My original review on this new shop caused some controversy, and I received several comments from readers who strongly disagreed with me. Never one to turn down an excuse to eat more cookies, I went back to Milk & Cookies this afternoon to give it another try.

My second visit was much more relaxing. No crowds, no lines and plenty of cookies stocked on the shelves. Several interesting cookies were offered, like the Cranberry and White Chocolate and Chocolate with Peanut Butter and Butterscotch Chips. There was only one staff member working, and she was nice, energetic and helpful. I ordered a cookie plate and was able to score a seat next to the window to enjoy my purchase. As I sat I noticed that new art had been added to the walls, and the space seemed to be taking on more personality. With the bright sunlight coming in through the window I got a good look at the color of the paint- some have called it cranberry red, but I still believe it is closer to a dark pink or coral. I didn’t pay too much attention to the space once I started eating my cookies, which had improved since my last visit. I was most impressed by the chewy Cranberry and White Chocolate, which is my new favorite at the shop. As for the Chocolate Chip and Peanut Butter cookies I ordered, they were good but on par with what a seasoned home baker could make.

In the last few weeks Milk & Cookies has started to find its groove. It’s a nice addition to the West Village, and I would stop by if I was in that part of town. I still hope their cookies gain a little weight, but I suppose the small size just means you can have more.


Sophie says on May 16th, 2005 at 4:54 pm:

Someone please answer this question posted a while back on the “Starting your own chcolate business article…

“…I have visited his store [Jaques Torres] in Brooklyn and loved it, i also bought a couple of his cookbooks and use them all the time! I had tried this idea once before and found that the chocolate stuck to the ballons and when I deflated them, my bowls crumbled with the balloon. Is there something that I should use on the balloon to prevent this? Thanks for sharing this wonderful idea!…”

muccapazza28 says on May 19th, 2005 at 5:50 am:

Do you know a book Milk Delicius of Laurance e Gilles Laurendom? The are bautiful photos and only milk “ricette”.

Liza says on June 14th, 2005 at 3:42 pm:

I would just like to say that M&C is the worst place to get a cookies in NYC, I would much rather go to Ms. Fields were the portions are worth the price. Who ever heard of putting oats in your choc. chip cookies, that’s just wrong. How about you just stick to the basics and make the recipe of the back of Nestle Tollhouse!!!!

I would not recommend this place even. It’s only a waste of time and MONEY!!!

Venus says on June 22nd, 2005 at 11:08 am:

liza, i appreciate your opinion, but i (and i know many others) LIKE — and if they’re done right, LOVE — oatmeal choc-chip cookies! live a little…

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Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

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An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

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