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Oct 31, 2008 10:17 AM

Bakery Cookies

ISO of the very best bakery cookies.

must be anywhere in NYC, no outer boroughs, please.

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  1. Billy's Bakery
    Sugar Sweet Sunshine
    Levian Bakery

    1. ruby et violette has very good cookies, but is better suited for those who want more than the standards. concoctions include apple pie and cognac flavors. be forewarned: they're expensive.

      for a really good traditional cookie, i agree with italian's levain suggestion. cookies are a good size for sharing.

      1. Two Little Red Hens - 86th/2nd.

        1. City Bakery. Their melted chocolate chip cookie is one of my favorites.

          1. I agree with the above suggestions for Ruby et Violette and City Bakery. I also really like Payard Patisserie and Bouchon Bakery. The only problem with Bouchon is that the selection is smallish and so the cookies available on any given day can be unpredictable. If you like Macarons, the best can be found at Le Madeleine on W. 23rd.

            10 Replies
            1. re: vvvindaloo

              I must dissent on best macarons -- they are kept refrigerated and the flavors are a little disappointing in comparison to La Maison Du Chocolat.

              Also there are very good, under the radar chocolate chip cookies at Chikalicious Dessert Club and Jack's Stir Brewed.

              1. re: kathryn

                I think macarons with butter and egg-based fillings (like lemon curd) will have to be refrigerated after a few hours, no?
                the filling would get too runny otherwise, not to mention the possibility of rancidity.

                1. re: vvvindaloo

                  I think macarons only last 24 hours regardless of whether or not they are refrigerated...however, in any case, Madeleine Patissere's macarons are too moist and the coldness only exacerbates the problem.

                  1. re: kathryn

                    Of course, macarons are something that should be sold and consumed on the day they are made. Bit still, even if they are made at 8 AM, they can't really stay out for 10+ hours without getting too mushy, IMO.
                    For my taste and experience, the texture of Madeleine's are about as close to spot on as any Patisserie here in NY. I guess the coldness will change the texture if you bite into it immediately, but a few minutes at room temp fixes that.

                    1. re: vvvindaloo

                      When I get macarons at Madeline, I never eat them until they've rested at room temperature for quite some time (sometimes it takes a bit of willpower). Makes a world of a difference in the taste.

                      1. re: Miss Needle

                        I suppose the coldness would also dull the intensity of the flavor if you eat it right away. But I still think that the Madeleine macarons are the best in the city, especially if you wait long enough to take the chill off.
                        Do you think they lowered the temp of their pastry case recently? I don't recall them being all that cold (more like cool), but I haven't had them in a few months.
                        Are there better macarons in NYV, in your opinion?

                        1. re: vvvindaloo

                          The other thing to keep in mind is that at Madeleine Patisserie is their long list of flavors is often shortcutted. Name of fruit + chocolate usually just means a fruit infused shell with chocolate ganache.

                          My favorite are at La Maison du Chocolat but they only have a handful of flavors at a time.

                          1. re: kathryn

                            I definitely think that Madeleine's strength vis-s-vis macarons are the fruit flavors with fruitt-flavored filling, particularly the citrus and exotic fruits, such as passion fruit and blood orange. I am not actually a big fan of ganache filling in macarons because i like a softer, more creamy filling that I can't get in any bakery. I can definitely see how ganache could become distractingly hard at too cold of a temperature. I will have to try the ones at Maison some time.

                          2. re: vvvindaloo

                            IMHO, I'd probably put Madeleine on top. I did try La Maison. I liked it, but the flavors are limited, and are a bit drier than what I like. I'm not sure if it's made in NYC, or it has to be shipped from France. If it's shipped from France, that could explain the bit of dryness. I also think I'm a fan of more ganache. Madeleine doesn't really work straight out of the case. I've been to Madeleine recently, and I don't think they lowered the temp. It's really a totally different experience if you eat it at least 1-2 hours after you buy them -- that is if you can resist the temptation! : )

                            Macaron Cafe has potential. I've had a couple of macarons there that were much better than Le Madeleine. Problem is most of the macarons I've had there have been worse than Madeleine. I think freshness is a key factor. They don't seem to bake their macarons on a daily basis. And as Kathryn said, they don't last very long. One thing I can tell you is that they're closed during the weekends because they do their baking on the weekends. But I've purchased macarons from them on the weekends. So I think hitting that place on the weekend or early Monday would be your best bet getting a fresher macaron.

                            I'm hoping Mitzy will soon start selling her macarons to the public. She took a pastry course with Mr. God of Macarons, Pierre Herme.


                            1. re: Miss Needle

                              Thank you for the gorgeous and tantalizing link , Miss N.