Comet Coffee
5708 Oakland Ave – St. Louis, MO
$2.50
The following is the first ever GUEST POST on carpe-cookie. Here’s what’s true: I know very few, if any, cookie eaters who put as much time, planning, consideration and reflection into cookies as I do. Chris W. is one of these people.
Chris is currently visiting St. Louis; this afternoon he sent me texts (yes, plural) about a fantastic-sounding chocolate chip cookie that he was eating – in real time. In his words:
CW: Messy cc cookie just out of the oven. Comet Coffee in St. Louis, MO. I’m usually not into the melted layer of chocolate (that) chunks make, but it works here. Crispy on outside, soft inside. Hint of salt. Delicious.”
ME: Wow. Sounds brill. Take a couple of photos and I’ll put it on carpe-cookie. Don’t forget the penny for scale.
CW: Guy said the recipe is from famous pastry chef. (?) Also said the key is to whip the butter a little longer for lightness and bake the cookies bigger so they’re crisp on outside and stay soft inside (ME, siliently: duh.) The chips are Guittard (ME: the best.) Sprinkled with salt lightly on top (ME: thank you!) Stretched penny from St Louis Arch for scale. (ME: perfect!) Complimentary glass of cold milk a nice touch (ME: I’ll say!)
Thanks a bunch for the diligent cookie scouting, CW!
Hello, I’m Stephanie, the baker at Comet Coffee. Thanks for blogging about our cookies! These cookies are courtesy of master pastry chef Jacque Torres. The chocolate we use is actually Cacao Noel chocolate disks, which is couverture (they contain at least 32% cocoa butter). We do in fact sprinkle our cookies with a bit of salt- fleur de sel to be exact. I will gladly share the recipe with anyone who comes in, however, the ingredients are measured by weight which makes the recipe hard to duplicate at home without a scale.
Hi Stephanie,
Yeah, when my friend Chris told me that the recipe was from a “renowned” pastry chef, I kinda suspected it was either Jacque Torres’ or the famous “Consumate Chocolate Chip Cookie” recipe by David Leite that was published in the New York Times a few years ago. I now use that recipe exclusively for ccc’s – with a few of my own tweaks. I originally sprung for the Guittard 72% bittersweet discs when I first made them, but I realized I actually prefer regular-sized chips (still Guittard – extra dark) and bonus: they are much less expensive!)
If I ever get to Saint Louis I will definitely come in to discuss recipes. And eat your cookies, of course!