"When Shaheen Peerbhai opened French boulangerie Miel on Warren Street, Breton speciality kouign-amann and “shiny AF” chocolate tarts commandeered most of the attention. However, it’s the chocolate chunk, pecan, and sea salt cookies, baked in small batches throughout the day, that have enticed passers-by and secured devoted customers from day one. They have remained on the menu ever since, and these palm-spanning ridged and crinkly cookies, served warm and molten straight from the oven — even baked to order if a customer is prepared to wait — feature extortionate amounts of 70 percent Valrhona chocolate, meticulously cut to size by hand for optimum melt and a satisfying distribution throughout. The dough is properly salty, made with French Charentes butter and Normandy flour to replicate true Parisian patisserie in a city where the use of British whole grains and ancient wheats is so prevalent it’s hard to find a high quality cookie that isn’t of this disposition." - Emma Louise Pudge
