Pastry Chefs Baked These Beautiful Cookies to Benefit Pediatric Cancer Research
Karen Tack & Alan Richardson, Hello, Cupcake!
Acclaimed authors and cupcake experts Tack and Richardson nodded to their true pastry passion ( and their beloved cookbook) with the "Hello, Cupcake!” cookie.
Anna Bolz, Per Se
Nicolas Botomisy, Valrhona
The Pastry Chef for the premium French chocolate brand, who teaches at L’École Valrhona pastry school in Brooklyn, set out to create "Valrhona's Ultimate Chocolate Chip Cookie" for the project.
Richard Capizzi, Lincoln Ristorante
This Per Se alum drew on his ancestral roots—his family hails from Naples and Sicily—to create the distinctly Italian "Tricolore” and "Florentine” cookies.
Scott Cioe, Bevy
Cioe, who has worked under Michelin-starred chefs like Daniel Boulud and Gordon Ramsay, created a cocktail cookie with this "Pecan Bourbon Mule” biscuit.
Karen DeMasco, Hearth
Lindsey Farr, Restaurant Marc Forgione
Farr, Pastry Chef at Marc Forgione and “American Heritage Cooking” blogger, baked this hypnotic “Peanut Butter Chocolate Swirl” cookie for the event.
Jenny McCoy, Institute of Culinary Education
The Chef-Instructor for ICE’s Pastry and Baking Arts program dreamed up a funfetti-inspired "Sprinkledoodle."
Samantha Mittler, The Dessertist
This dessert artist, whose charitable pursuits include teaching with the Nutritional Education Program at City Harvest, created a drool-worthy cookie she calls "The Munchies."
Sebastien Rouxel, The Clocktower
The creator of the "Hobnob Biscuit" runs the dessert program at NYC hotspot The Clocktower, and is also known for co-authoring the Bouchon Bakery Cookbook with Thomas Keller.
Sarah Sanneh, Pies 'n' Thighs
Decadence is the name of the game at Sanneh’s Southern restaurant in Williamsburg, and her buttery "Love Bar" is as rich and delicious as they come.
Mark Tasker, Balthazar
Tasker, of Keith McNally’s New York institution Balthazar, baked a traditional Scottish shortbread for the event.
Christina Tosi, Milk Bar
Tosi, who got her start alongside David Chang as part of the Momofuku empire, created a special version of Milk Bar’s iconic "Compost Cookie."
Diana Valenzuela, Loring Place
This striking black & white cookie comes from the pastry chef at hot new restaurant Loring Place (and alum of prestigious restaurants from the likes of Mark Ladner and Tom Colicchio).
Mark Welker, The NoMad
Head of the pastry program at The NoMad and longtime Eleven Madison Park dessert master, Welker created a delicate white chocolate cashew cookie with blueberries.
Tracy Wilk, David Burke Kitchen
Wilk, an ABC Kitchen alumna and mentee of Loring Place’s Dan Kluger, got spicy with this Valrhona dark chocolate and ginger cookie.