If I had to name my top three desserts, in that too-brief list would be Black & White Cookies. I can’t visit New York without having at least one per day, although it’s getting tougher and tougher to find a decent one there. On my last trip I found a lot of shrink-wrapped cookies, but there’s nothing like biting into a jumbo-sized fluffy disk of cake that’s been twice-smeared with chocolate and vanilla icing, left naked and exposed to the world, so the icing gets crispy. And when you bite in, the dry outside crackles a bit but the inside is still soft and the icing is just a touch gooey.
But trying to explain all that to a Parisian ain’t easy. Some things just don’t translate.