This cookie didn’t crumble.
Legendary pastry chef Dominique Ansel has done it again — besting his own internationally renowned Cronut with a new Wonka-esque creation: a milk glass made out of super rich chocolate chip cookies.
And as with the earlier donut-croissant craze last summer, the line for Ansel’s latest hyped-up hybrid was around the block at his eponymous Spring St. bakery.
“I hope it’s not the next Cronut so I can get more of them,” said East Village native Ryan Khosravi, 18, who was first in line and waited three hours to get his hands on the ultimate milk and cookie combo.
And his reaction? “It’s f—ing amazing!”
He wasn’t talking only about the taste, but of Ansel’s architectural achievement. To keep customers from crying over spilled milk, Ansel lines the inside of the cookie with a layer of chocolate, which functions as a shell.
But customers be warned: One wrongly placed bite could collapse the whole souffle. To enjoy it safely, it’s best to drink all the milk before your first bite.
“I was hoping they’d give us a tutorial on how to eat it,” joked Tribeca native Tina Ramchandani, 31, who was one of many who skipped work to taste the Next Big Thing from the “It” boy of American pastries.
Still, Ansel’s treat was a bit of a trick for some critics.
“It’s so much cookie, I need more milk!” said Meena Sajwani, 31, of East Harlem, though she quickly added, “It was definitely worth the three-hour wait.”
The cookie shot glasses are $3 apiece, but include the four ounces of Ansel’s special vanilla-scented milk.
Ansel sold out the day’s batch of 300 cookie cups, but the master baker declined to speculate on just what he had wrought.
“I don’t know if it’ll be the next Cronut, but it’s something fun and new,” Ansel, a Frenchman who got his start in the New York pastry world at a little eatery called Daniel.
jsettembre@nydailynews.com
