Resurrection by Cookie
My bog? Oh that. Yes, the once beautiful site of creativity and zen in my world of work and chaos, now quite dusty. And of all things for a resurrection… a cookie.
Yes, it’s just a cookie. I don’t even have a picture of it, why? Because it was so good I ate it before there was even an after thought that perhaps such a work of pure genius should be documented for the masses who read my blog. But I have thought about that cookie almost everyday since I have eaten it trying to figure out it’s secret lure, and why it has such a hold on me. The cookie was made by this guy:
Chef David Guas. He is the chef and a partner of Bayou Bakery. A small casual restaurant and bakery, with New Orleans style and soul. There are a lot of things I love about Bayou Bakery. I could discuss them- the muff-a-lotta, the veg-head, the gumbo, the beignets. But they are not the Chocolate Crack Cookie. Crack cookie is an appropriate name because this cookie is addictive, you think about it long after you have consumed it. Days go by- you still think about it. The Chocolate Crack cookie is actually gluten free, but don’t let that fool you, it is actually better than every cookie I have ever had gluten or no gluten. Yes readers, this blog post is to say, this is my favorite cookie, ever. (Don’t tell my Amish Nanny.) That is resurrection, no?
The cookie is a little bit crispy around the edges, but soft and brownie, fudge-like on the inside. It still holds its shape and character, but it’s not crispy or cakey. The chocolate taste is sophisticated, but still comforting. It’s like a grown-up cookie that still grins like a six year old. I love me some unapologetic chocolate-ness without being overwhelming and this is exactly what this cookie delivers. I am going to have to check out his cookbook, Damn Good Sweet (available on Amazon or in store) because this guy knows how to bake, no questions about it. (And really the food at Bayou Bakery is excellent too.)