It was the name that got me: "Barely Baked Cookie." I flipped the Vosges cookie over and, indeed, saw that dark circle in the middle, telltale sign of under-baked batter.
Since I had gone in to have a Bianca Cocoa—hot cocoa made with white chocolate, Australian lemon myrtle, lavender and vanilla—I disregarded my impulse for the classic chocolate chunk (made with single origin Costa Rican chocolate) and got the Bianca cookie.
It was a beast. On a positive note, it had a sweet, gritty texture; lemony, floral notes; and was chockablock with ingredients like coconut shavings.
But these six-ounce cookies (beasts, I tell you) are shipped from Chicago and kept frozen until on display. Maybe it was still a little affected, for it was hard. A tough cookie, you might say, that sent crumbs all over. Good, but not great.
Verdict: Stick to the bonbons (Alex swears by the organic peanut butter bonbons); it's what Vosges does best.
132 Spring Street