The cemita is the Rolls Royce of Mexican sandwiches; no extravagance is spared. From bottom to top: black beans, mayo, meat, lettuce, tomato, pickled onion, stringy Mexican white cheese, avocado, papalo – a pungent Mexican herb whose strength puts cilantro to shame – and a spread of stewed chipotle pepper, all enclosed in a soft, eggy, seeded bun. Most American sandwiches want to be it. And if you’re going to sell them, you may as well just call your business “Cemita.” No other name will do it justice. That’s exactly what Cemita’s owner Danny Lyu did for his Mexican sandwich stand at Smorgasburg, the food-only extension of Brooklyn Flea based at the Williamsburg waterfront on weekends. A plate-sized panko crusted chicken cutlet ($9, top) juts out from both ends of the towering sandwich before its all wrapped in wax paper, a necessary evil if you want to maintain any semblance of order and front-of-shirt cleanliness during eating. It’s worth arriving early for the breakfast special cemita ($5.50, above), served from 10am-11:30am; eggs, beans, cheese, chorizo, pico de gallo, and tater tots – both inside your sandwich and scattered around the tray – will make you a morning person. If there’s a Mexican deli near your house, odds are they sell cemitas too, but if you want your first experience to be the best, head over to Smorgasburg. It will be on the waterfront for just three more weekends before moving to a heated tent at One Hanson Place in Fort Greene on Nov. 19.

Cemita’s Mexican Sandwiches Link Sat & Sun 10am-5pm at Smorgasburg Link Williamsburg waterfront b/t North 6th and North 7th St at the East River, 10am-5pm

All great sandwich makers hold a certain truth to be self-evident: success depends on ingredients and construction. Each layer of the sandwich must be fresh and placed in accordance with how it complements the next closest ingredient. Perfection in simplicity and creativity are equally hard to achieve but supremely valued when accomplished. Court Street Grocers is barely a year old, but their sandwiches reflect years of wisdom. The Delight ($10) achieves perfection by contrasting texture and flavor; toasted Orwasher’s pumpernickel, tender house corned short rib and melted muenster cheese provide a solid foundation for a sweet and tart salad of Gus’ full sour pickle chips and house made coleslaw and thousand island dressing. The thoughtful preparation is mirrored in CSG’s sourcing of local baked goods and regional food products (check out this impressive page), making it a general store that’s anything but general.

Court Street Grocers Link 485 Court Street at Nelson Street, Brooklyn, NY 11231 718-722-7229 Open Mon-Sat 8am-8pm, Sunday 8am-7pm

What’s better than BBQ and pie? How about when the pie is arguably better than the BBQ? This was the thought running through my mind upon tasting First Prize Pies S’Mores Pie ($6/slice) last week at Fatty Cue. All of the Southeast Asian-inspired BBQ was spot on, but when someone can take a foolproof recipe like S’Mores and make it better, it’s time to rejoice. Creator Alison Kave’s recipe features a tightly packed, buttery graham cracker crust which provides a crisp, crumbly and slightly salty shell for a layer of creamy Belgian Callebaut milk chocolate ganache crowned by sticky and pleasingly burnt homemade marshmallow fluff.  It’s the dessert dreams are made of.  Kave’s culinary prowess is no accident. Her brother is Corwin Kave, executive chef at Fatty Cue, and her mother is Rhonda “Roni-Sue” Kave, of Roni-Sue’s Chocolates, home to NYC Food Guy’s favorite bite at the Hester Street Fair: the red velvet truffle from Roni-Sue’s new Bake Sale collection.  But enough about Mom.  You need to go try her daughter’s S’Mores Pie which you can find at Hester Street Fair, Fatty Cue, Saturday at Roni-Sue’s Chocolates, Sunday at God Buns Market (next to Fatty Cue), or on the First Prize Pies website.

Looking to make this pie at home? Here’s the recipe complements of NYTimes.com’s T Magazine Blog

It’s pretty cool being the first person to try a new drink.  Thursday night at Fatty Cue, NYC Food Guy received this honor alongside Hagan the Wandering Foodie and Andy from Wined & Dined.  Adam the bartender calls his $8, Thai-inspired pickle back “Tong Po,” a reference to the pony-tailed villain from the 1989 Jean-Claude Van Damme classic “Kickboxer.”  And while you don’t have to coat your fist in broken glass before taking this shot, Adam’s custom made pickle juice is definitely a kick to your taste buds.   First you take a shot of Mekhong, a dark Thai sugar cane spirit with a slightly smokey flavor.  Then you follow it with the pickle juice giving yourself a nice kick of spice right in the back of the throat.  If you actually taste it for a moment, before drowning it out with your can of Singha Thai beer, the pickle juice’s flavor is complex.  Adam cooks Thai basil stems, honey, pineapple juice, vanilla bean, and assam (tamarind skin) to a simmer.  Then he strains it all and purees the concoction with smoked long green Chiles, ginger, rice wine vinegar, and salt to taste.  It all goes down a lot easier than you’d imagine and unlike a beating from the real Tong Po, it will have you calling for seconds.  Read on to find out about Fatty Cue’s other pickle back shot and how you can get it for just $6…

There’s also an $8 “recession special” pickle back on the bar menu, featuring a shot of whiskey, a different variety of spicy pickle juice and a PBR tallboy.  And Thursday to Saturday, from midnight to 4AM, is Late Night Happy Hour, where you can get your “recession special” for $6 alongside a late night only pork shoulder bahn mi that Adam the bartender calls the best in New York City.

Fatty Cue website 91 S. 6th Street near Berry Street Brooklyn, NY 11211 718-599-3090

Like a baseball scout keeping tabs on an up-and-coming prospect, I’ve become a fried food scout.  I first read about St. Anselm’s Newark Double in August 2009 and I’ve been craving it ever since.  Much more than just another New Jersey sandwich overstuffed with fried food, this bad boy features two deep fried, custom made Karl Ehmer hot dogs, cornmeal-dusted fried onion and red pepper and French fries double fried in beef tallow (beef fat) vegetable oil all inside pizza bread from nearby Napoli Bakery.  The dogs are spicy and flecked with visible Chile flakes.  The onion and pepper are paper-thin.  And the fries, cooked in the fat that made McDonald’s fries so delicious before 1990, are perfectly crisp outside and creamy inside (Note: Upon the Newark Dog’s debut, the fries were cooked in beef fat but that was outlawed by New York City’s Trans Fat laws).  It’s an intimidating sandwich.  I spent a few minutes holding it and repositioning before abandoning any eating strategy and just diving in, onion, pepper and French fries falling like a fried food avalanche. The toasted pizza bread is appropriately hearty to support the weight of its filling whether dry or doused in one of St. Anselm’s three housemade sauces.  Sweet and spicy mustard was my favorite over thin ketchup and  a spicy, smokey ketchup-based BBQ sauce.  Eaten in neighboring sister bar Spuyten Duyvil’s outdoor backyard, this sandwich is a beer-drinking man’s best friend.  And as far as cementing my legacy as fried food scout, like David Wright or Derek Jeter, the Newark Double is the franchise player.

Ready for dessert? Read on for chocolate truffles…

“We’ve already killed you with the deep fryer, no need to do it with dessert,” said St. Anselm chef Al Bacchiochi as he offered me a plate of two chocolate truffles.  They’re made by Bacchiochi’s wife, a former pastry chef at the Austrian restaurant Wallse, and they’re excellent.  A thin dark chocolate shell provides a surprising yet welcome coating to the rich ganache filling subtly flavored with Grand Marnier liqueur.  The chocolate is Cacao Barry 64% extra-bitter Guayaquil, from Ecuador, and it provides an intense yet elegant end to a hearty meal.

St. Anselm 355 Metropolitan Ave at Havemeyer St, Brooklyn NY 11211 718-384-5054

Dram Shop may not have the best burger in Brooklyn, but after a few beers, this double-square patty mini monster does the job.  The thin, griddled patties can’t be cooked to order but all love is not lost.  Lettuce, tomato, chopped onion, dill pickle slices, mayo, mustard and a squishy sesame seed bun make for the flavor profile of a gourmet Big Mac.  Is the bacon overkill? Yes. But that’s why they call it food porn.

Dram Shop 339 9th St. b/t 5th & 6th Ave, Brooklyn, NY 11215 718-788-1444

NYC Food Guy Red Hook Ball Fields Vendor Map

The items boxed in green are all referenced in the video above.   Other best bets are italicized. Click to enlarge.

Related Posts

Why you MUST go to the Red Hook Ball Fields, Plus How to Get There

Red Hook Ball Fields Edible Education: Spicy Enchilada Pork Huarache from Martinez Taco Truck

NYC Food Guy Red Hook Ball Fields FLICKR set from 2007

Huarache from the Martinez Truck on the corner of Clinton St. & Bay St.

It’s time, eaters.  The Red Hook Food Vendors open for business tomorrow (Saturday) at 10AM.  NYC Food Guy implores you to check it out for one of three reasons:

1. You love Central American food (Mexico, El Salvador, Dominican Republic)
2. You love feasting for under $20
3. You want a taste of NYC Food Guy’s favorite food experience in all of New York

Decisions, decisions.  Let me make it easy for you.  Meet me at the Ball Fields.  The vendors will be there Saturdays & Sundays every weekend through Halloween.

Check out the link below for all the Red Hook Ball Field vitals:

Why you MUST go to the Red Hook Ball Fields, Plus How to Get There

According to Fuentes, a Latin American mercado features “some of the best foods and finest works of local artisan craft of the community, but it is also a place where the community comes together and socializes in a festive and vibrant atmosphere.”  To that end, Red Hook Mercado will also feature foods from other “well known purveyors” in addition to a garden providing fresh ingredients for dishes prepared on site.  Like the Red Hook Ball Fields, Fuentes hopes the Mercado becomes “one of the most unique experiences … in the city this summer.”  NYC Food Guy raises a glass of horchata to that.  Stay tuned for more information…

1) Soler Dominican, who in 2008 became the first Red Hook Vendor to become a Vendy’s finalist, will join several other Brooklyn Flea vendors in taking over the concessions at Central Park’s Summer Stage. This means you’ll be able to eat delicious El Salvadoran pupusas (top row, below, 2nd from right) and Dominican carne asada - complements of husband and wife team Rafael & Reina Soler – during the outdoor arena’s 36 performances and films this year.

2) The Red Hook Food Vendors will return to their respective spots around the ball fields on Saturday, May 1st. Only thirty three more days to Martinez’s Spicy Enchilada Pork Huaraches, quite possibly the most delicious thing on masa.  Weather permitting, the vendors return every Saturday and Sunday through Halloween.

If you haven’t visited the vendors, you’re missing the single greatest gathering of Central American food in New York City.  You will feast for fewer than $20.  Questions? In need of recommendations? E-mail lawrence@nycfoodguy.com.

Related: All the essential information on how to enjoy the vendors at the Red Hook Ball Fields from NYCFoodGuy.com

Upon entry, a bustling dining room, populated by young 30-somethings trained in the look of the hipster, greets you unceremoniously.  If your party is under six people, you don’t have a reservation so alert the hostess to your presence and make room for yourself at the copper-topped bar, mere feet from the massive wood-fired oven.  When the time comes you’ll either be led to a nearby table or guided to a steep, narrow staircase in the back of the restaurant, at the bottom of which is a cozy room with a fireplace, unadorned save a painting of John F. Kennedy and a pile of chopped wood.  This is where NYC Food Guy found himself with three friends, hungry and warmed by the roaring fire.

Of the four appetizers we ordered, only the Chicken Liver Mousse with Vinegar Onions and Pistachios ($12) offered a totally cohesive dish.  Crisp pistachios and delicately toasted, airy bread balance the decadence of the creamy mousse while the sweet cippolini onions help counter the offal-ness of the liver.

The Oven Roasted Octopus with cranberry beans, olives, mâche, and charred lemon ($12) featured perfectly charred octopus whose flavor and texture was overcome by the strength of the charred lemon rinds and crisp olives.

The fact that the creamy collard greens were the most notable ingredient in the Wood Fired Tart with Collard Greens & Pork Belly ($11) tells us how disappointingly bland the pork belly and burnt pastry shell were.

The Shaved Market Salad with clothbound cheddar, pecans and caraway vinaigrette ($10) proved to be a one-note dish, deriving all its flavor from the red onion strewn throughout the pleasingly crunchy salad.

Our disappointment with the inconsistent appetizers was literally squashed by the appearance of our entrees.  First, the super juicy Cast Iron Chicken ($16), which embodied a pleasingly tart flavor reminiscent of the best salt and vinegar potato chips.  The crisp skin echoed a potato chip crunch when not soaked in the addictive jus, so delicious it rendered unnecessary the flavor of the sweet grilled onions.

The Red Wattle Country Chop ($24) with homemade sauerkraut featured crispy-skinned slices of sometimes tough, sometimes buttery pork sweetly sauced but devoid of the tender, edible fat NYC Food Guy has grown to love (see: Momofuku Pork Belly).

La piece de resistance was the special 36 Oz. Rib Eye for Two ($80) which easily served three, justifying its hefty price tag.  Butterflied prior to service, the steak became juicier as it rested.  But the bone provided the most delicious bites as we carved off small, charred bits of gristle-laced meat crusted with salt and spicy crushed peppercorn.

The bitter green salad ($8), served as an accompaniment to the Rib Eye, offered disappointingly dull buttermilk dressing watered down by the greens, which had not been dried thoroughly.

Braised kale with ricotta and nutmeg ($8) lacked the flavor and contrast in texture needed to make it stand out.

The salty-sweet contrast of the seasonal salt baked sweet potato with harissa creme fraiche ($8), overshadowed the harissa which lacked the spice I was hoping for.

Pass on dessert as well; the signature Guiness cake ($8) is overpriced considering the boring, dense cake beneath a crown of ordinary cream cheese frosting.

Now that your journey is complete, you understand the need for a focused path to satisfaction.  Extraneous appetizers dilute value and valuable stomach space.  Make the outdoors-man in you proud at Vinegar Hill House and stick with the pleasing products of the hunt.

Vinegar Hill House

Read on to find out how you can make your huarache even more delicious, plus learn how to identify the Martinez taco truck. Click here for info on how to get to the Red Hook Ball Fields from Manhattan, Brooklyn & Queens.

Once you receive your finished huarache from the truck, you’ll get a nice amount of heat from the enchilada pork, but I like to add some of the Martinez hot sauce, deep red and super spicy, and some of the bright-green, hot salsa verde. I pass on the mild salsa fresca because we already have chopped tomato on our huarache.

The only way to eat your huarache without destroying it is to fold it like a taco. Be gentle because the masa is delicate. It’s a sloppy mess of deliciousness that I have to eat every time I go to Red Hook.  It’s so tasty, I usually end up greedily eating the fallen bits of filling from my plate. I’d recommend splitting the huarache if you want to make the most of your appetite. The silver-sided Martinez taco truck (front right of photo below) is usually on Clinton Street facing the corner. If you’re having trouble figuring out how to convey your order, ask for Claudia–she speaks English well. Tell her NYC Food Guy sent you.

Once you arrive, however, it’s an overwhelming experience: so much delicious food and so little English spoken by some of the vendors. Trust me when I tell you, if you like Latin American food and you’re willing to try new things, this experience will change your life. Email me: Lawrence@nycfoodguy.com if you have any questions or concerns.

Read on for information on how to get to the Red Hook Ball Fields plus other essential information.

Essential Information

HOURS OF OPERATION

Saturdays & Sundays from around 11AM until 8PM, as long as people are still out there buying food.

RAIN INFORMATION

As of now, there’s no rain information line. Just assume if you wouldn’t want to be out there, they probably wouldn’t either, although it’s a good bet they have a little more of a threshold for the rain than you do. If it just looks like it may rain, however, that will not stop the vendors.

Getting There

FROM MANHATTAN:

You have two options coming from Manhattan:

1) Take the F train to Smith-9th Street and walk to the Ball Fields, outlined in the map below. Lately there have been some service issues and to get around them, you’ll take the F Train to the G Train’s Hoyt Street-Schermerhorn Street stop, the third stop from Manhattan, and transfer to the G Train there, which will take you to the Smith-9th Street Stop. You will hear announcements about this on the F Train.

View Walking from F Train To Red Hook Ball Fields in a larger map

2) The free IKEA Water Taxi which departs daily from Pier 11 (below) near Wall Street.

Here’s the information from the Water Taxi’s Website.

Here’s the information from Ikea’s Website.

Below you’ll see the route from Pier 11 to IKEA’s Red Hook pier.

I’m not sure exactly how to get from the IKEA pier to the Ball fields but judging from the map below, it can’t be that hard to get from the IKEA pier (Boat logo) to the Ball Fields (Food & Drink logo):

View IKEA Pier to the Ball Fields in a larger map

GETTING TO RED HOOK FROM QUEENS:

1) Take the G Train to Smith-9th Street. Here’s the stops on the G Line.

GETTING TO RED HOOK FROM BROOKLYN:

1) Take the F train or the G train to Smith/9th St

2) By Bus: Take the B77 to the Gowanus Smith-9th St/Subway Station stop or the B75 to Gowanus 9th St/Smith St stop

Here’s the Brooklyn Bus Route Page from the MTA’s website

Fresh Mozzarella Gets Better With Age

Age of the woman who makes it, that is. In this case, 91-year-old Georgi, who has been preparing handmade, melt-in-your-mouth fresh mozzarella that according to her “puts you in your own world.”  If you want to be transported, you better move fast.  By 3pm on weekend days, the 100 pieces of fresh mozzarella Georgi makes with the help of friendly sandwich-maker Dominic, are usually gone. We arrived at 4pm lucky enough to find one solitary hunk of delicately-smoked fresh mozzarella remaining.  It would prove to be well worth it’s $12 price tag.

The only caveat? They’re out of bread. Fortunately, Dominic pointed us to Napoli Bakery right across Metropolitan Avenue, where plenty of bread was to be found.

We went with tw0 standard Italian loaves ($2.75 each) with the intention of making three sandwiches. Would we have enough mozzarella to go around?

Dominic locked the softball sized hunk of tender cheese into the slicer and started on a prosciutto and salami hero for two of our friends who had to catch a train, hence the lack of photos.

Charlie, Andrea & I opted for two different sandwiches. The first one combined smoked mozzarella with a brightly-flavored sliced eggplant salad swimming in delicious extra virgin olive oil and chopped fresh basil. If you’re opposed to hearty, juicy and seedy slices of tender eggplant, this salad is not for you.

91-year-old Georgi sat calmly through the sandwich making, not rising from her chair by the window.  She seemed to ignore our questions, instead telling us how much she enjoys seeing young people enjoy her mozzarella.  It wasn’t until Charlie made three consecutive attempts at asking the same question that we realized she wasn’t ignoring us, she just couldn’t hear or see very well.  But the moment Dominic suggested homemade sausage with peppers and onions for our second sandwich, Georgi jumped all over him.  “You can’t put the smoked mozzarella with sausage and peppers!,” she shouted.  He rolled his eyes sarcastically, calmly disagreeing with her, and eventually produced a massive sandwich wrapped in wax paper.

The homemade sausage was disappointingly bland, dulled by the microwave it was reheated in.  The temperature did melt the cheese, however, which when combined with the juicy peppers and onions made for the tastiest bites of the sandwich; smokey, savory and sweet.  Dominic says the real draw Saturday is the homemade roast beef, but if there’s none left, NYC Food Guy says get the mozzarella and combine it with ingredients of your own.

As we started saying our goodbyes and thank yous, Georgi smiled nostalgically in our general direction, pleased more by the concept of us three youngsters than by us specifically.  “Go into the world and enjoy it,” she said loudly. “Before you know it, you’re 90!”

Tedone Latticini (No Sign) aka The Mozzarella Lady

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That’s a Cheesy Meat-a-ball!

Cosmo Kramer wasn’t far off in equating a screen door to a sense of neighborhood.  But Graham Avenue Meat & Deli (GAM&D) has a leg up on the butter-bathing buffoon;  their springy screen door offers a gateway to a super-cheesy meatball parmigana hero ($6).

Don’t get me wrong, I love cheese, but when it comes to grated Parmesan, a heavy hand isn’t always a good thing.  Small beef and parsley meatballs, so tender that they border on hearty meat sauce, pour from the sandwich leading strands of stringy mozzarella cheese as you pull its halves apart.  Streams of tomato sauce follow, but they overwhelm the flavor of the sandwich with their infusion of sharp, grated parmesan.  The soft & airy hero roll quickly gives way, proving that the sandwich would really benefit from a trip under the broiler to crisp it up; a microwave does not make a masterful meatball melt.

But you can’t judge a mountain by just one rock.  And GAM&D is prodigious when it comes to Italian food offerings.  Part butcher shop, part deli, part Italian market, they’ve got it all and “like a Chinese take out joint,” the owner says, “We’re always open.” Seven days a week from 8am to 7pm (4pm Sundays), a taste of Italian home cooking is readily available.

As advertised on the front window, they’ll make any kind of sandwich, hot or cold, from their vast library of cold cuts, Italian meats and chicken cutlets.

If you want to create a meal for dinner, you can start with homemade sausage or steak, perhaps lamb chops or maybe veal.

And if you want something lighter, lasagna is an option along with cheese which you can serve and slice with some sopressata.

Or if you’ve already got your meal and you’re just looking for some side dishes, there’s no shortage of choices.

Graham Avenue Meat & Deli

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Spicy & Mild Chorizo at Bedford Cheese Shop

Front of the room fare - Desserts, Scones & Muffins from Marlow & Sons

Bedford Cheese Shop aka the Hipster Stiff Arm

We came for sandwiches, we left with chorizo and a vendetta against laissez-faire hipsters.  There was one tray of pre-made sandwiches on the counter, bread on the back wall and a ton of meats and cheeses in the display cases.  A perfect recipe for sandwich creation, right? Wrong.  One employee of this bedroom-sized cheese and meat shop didn’t even take the time to unfold his arms from his hooded sweatshirt while telling us, “No, we don’t make sandwiches here.  That’s the only one we have.”  This was news to Andrea, my lovely tour guide for the day, because she has had sandwiches made for her at Bedford Cheese Shop.  We immediately realized we were victims of the hipster stiff arm.

Spicy (red string) & Mild (white string) Chorizo at Bedford Cheese Shop

My friend and all around good guy Charlie, was just as surprised by the confused and annoyed look he received from the counter-girl when he asked her to slice the spicy Spanish chorizo he purchased. God forbid we actually wanted to eat it right then and there.  The hipster stiff arm strikes again!

I will not be returning to Bedford Cheese Shop next time I’m in Williamsburg because I like patronizing stores that appreciate my business. Bedford Cheese Shop is too cool for school but unfortunately for them, NYC Food Guy says class is not in session.

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Marlow & Sons Is Not Worth The Trip for Lunch

I haven’t been to the heralded Marlow & Sons for dinner, but after trying several of their early afternoon offerings, I can confidently say it’s not worth trekking to this southwest Williamsburg spot for lunch.   If you happen to be nearby, and want to stop in, your best bet is pizza or something from the dessert counter, but pass on sitting down for brunch.  I can’t speak to the deliciousness of dinner at Marlow & Sons, but all of the press I’ve read has generally been positive.

Marlow & Sons Dining Room Interior

Nothing we ate was bad, but nothing really impressed.  Since it was a sandwich tour, we started with the Muffaletta ($11), flimsy focaccia stuffed with mortadella, sopressata, salami, coppa, provolone and an overpowering olive tapenade.  For $11 I would like to see this New Orleans classic stuffed with a little more meat and a little less olive tapenade, which really dominated every bite.

Marlow & Sons Muffaletta ($11) was overwhelmed by olive tapenade

Chorizo with potatoes and sunny side eggs ($12) was recommended by our waiter and while it was tasty, the tomato-based sauce didn’t allow the chorizo’s spice to shine.  The best bites of this dish are when you pile a little bit of everything on the buttered and toasted slices of bread.

Chorizo & Eggs ($12) lacked the spice I was hoping for

The pizza with sopressata ($4.25) was easily my favorite dish of the meal.  The flavor was definitely homemade, from the airy crust to the sweet sauce, but the slightly sharp sections of burnt cheese were the best part.

Pizza with Sopressata ($4.25) is best where the cheese is burnt

Marlow & Sons front room, which turns into a dining area in the evening, is populated by a few others pizzas, sold by the slice…

Marlow & Sons Front Room Fare - Pizza by the slice ($4.25 each)

…a nice selection of other sandwiches…

Front of the room fare - Sandwiches at Marlow & Sons

…desserts including attractive white cake, milk chocolate frosted cupcakes…

Front of the room fare - Milk Chocolate Frosted Cupcakes from Marlow & Sons

…other cupcakes, scones and muffins…

Front of the room fare - Cupcakes, Muffins & Scones at Marlow & Sons

and a chocolate chip cookie featuring discs of bittersweet chocolate ensconsed in a buttery, slightly salty dough.  It was a tasty cookie, but nothing to write home about.

Front of the room fare - Chocolate Chip Cookie from Marlow & Sons

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