a few weeks back, hubs and i found ourselves wandering around in the streets of nyc with nothing to do! quite the luxury these days. we were in the vicinity of the newly renovated limelight boutiques and decided to finally go inside for a peek. the notorious club has become fully transformed into a warren of accessory, gift and food shops. we tunneled around for a bit and just as we were about to leave, spied the sign for ruby et violette’s gourmet cookie shop on the 2nd level. i had always wanted to try their cookies, and here an opportunity had presented itself.
they had about 15 cookie choices to choose from at the counter (a mix of some classics and a seasonal variety), plus several flavours of ice cream and a few drinks. we selected two cookies each: perfect (which is their classic chocolate chunk cookie), malted milk chocolate, oatmeal raisin and espresso bean. i decided that their malted milk cookie is my favorite combination — and yes, i’m working on coming up with a recipe for that flavour. at $2.50 each, ruby et violette’s cookies are exactly cheap, but they are extremely well-executed and presented. in fact, when i stood before the bar, i kept thinking that their cookie flavour offering and presentation reminded me a bit of how the french sell their high end macarons. they’ve got a ton of flavours — many of which are just as inventive and exotic as what you would find in that famous saint-germain macaron shop i obsess about…
i picked up one of their pamphlets and here’s their vast sea of cookie flavours!
|Lemon White||Green Tea||Wild Berry|
|Oatmeal Raisin||Violet||Black Russian|
|Champagne Strawberry||Butterscotch||Crème de Menthe|
|Candy Jar||Apple Pie||Malted Milk|
|Root Beer Float||Black Forest||Sour Cherry|
|Maple Walnut||Carrot Cake||Banana Walnut|
|Peanut Butter Chip||Dried Blueberry||Chocolate Biscotti|
|Espresso Bean||Oatmeal Cranberry||Perfectly Pecan|
|Creamy||Coffee Cognac||Spiced Oatmeal|
|Exotic||Dulce de Leche||Crème brulee|
|First Kiss||Kir Royal||Passion Fruit|
|Geisha||Cookies ‘n’ Cream||Pineapple|
|Smooth||Honey Roasted Pecan||Pina Colada|
|Sweet||Monday Night Football||Jasmine|
|Mom ‘n’ Pop Toffee||Roasted Almond||Oatmeal Butterscotch|
|Caramel Nougat||Cardamom||German Chocolate Cake|
|Bananas Foster||Cinnamon Spice||Peach Cobbler|
|Orange White||Egg Nog||White Irish|
|Super Strawberry||Red Hot Cinnamon||White & Semi|
|Mojito||Cranberry Walnut||Caramel Popcorn|
|White Russian||Gingerbread||It’s Outta Here!|
|Mint Chocolate Chip||Sweet Potato||Butter Pecan|
|Peanut Brittle||Stuck on You||French Vanilla|
|Pralines ‘n’ Cream||Toasted Coconut||Lavender|
|Crystallized Ginger||Red Velvet||Peppermint Chip|
after finishing the four cookies i purchased from the shop, i had a hankering for more…after a bit of searching, i came across their pumpkin chocolate chip cookie recipe. i stripped out the pumpkin related stuff and ended up with a cookie that was pretty darn close to what i had in the store. . . basically, a really great tasting classic chocolate chip cookie, not too sweet, a bit molasses-y and with the right amount of chewiness.
Ruby Et Violette’s Chocolate Chip Cookies
(adapted from their pumpkin spice cookie recipe posted here. strip out the pumpkiny stuff, up the chunks and you have the quintessential chocolate chip cookie. makes about 80 one-inch sized cookies. )
|Butter||2 sticks, room temp|
|Dark brown sugar||1 cup|
|Eggs||2 large ones|
|Vanilla extract||1 tsp|
|Baking soda||¾ tsp|
|Chocolate chunks or chips||4 cups|
- In the bowl of your standmixer fitted with the paddle attachment, cream together butter, brown sugar and sugar.
- Add in eggs and vanilla extract. Mix until well combined.
- Pour in flour, salt and baking sold. Mix until just combined.
- Then add in chocolate chunks and mix until distributed.
- Cover the dough with plastic and let it rest in the refrigerator overnight. (Or if you prefer, form the dough into a log, then wrap in plastic. the next day, you can just slice the log into cookies and bake. i did a bit of both. the cookies in the picture are formed from the log.)
- The next day, use a small ice cream scooper to drop the dough onto a parchment lined baking sheet.
- Bake for 12 minutes or until edges are golden brown at 350ºF.
Ruby et Violette @ Limelight
656 Avenue of the Americas (between 20th and 21st)
NY, New York