Grant Park cookie shop sweetens up local food scene: If you’re an Instagram user here in Metro Atlanta, chances are you’ve seen some posts showing ridiculously big, decadent-looking cookie sandwiches coming from a new shop in town. Well, we saw ’em, too — and we knew we couldn’t wait a minute longer to find out where they were coming from.
The answer is A Haute Cookie, a gourmet cookie shop located in Atlanta’s Grant Park. Recently opened in the neighborhood’s new Beacon development (it used to be a pencil factory!), A Haute Cookie specializes in all things cookie — cookie sandwiches, cookie cakes, cookie milkshakes, and even edible cookie dough. Owner Shiana White not only comes up with each and every recipe — with flavors ranging from Red Velvet Cream Cheese to Oreo White Chocolate Chunk — but also tests them out in her shop’s own test kitchen. And speaking of, you can test them out there, too, by taking one of White’s in-store cookie-making classes. And if you’ve got food allergies, not to worry — the “cookie queen” also creates gluten-free and vegan treats.
A Haute Cookie is located at 1039 Grant Street Southeast, Suite b17, in Atlanta’s Grant Park. It’s open Tuesdays and Wednesdays from Noon to 7:00 p.m., Thursdays and Fridays from Noon to 9:00 p.m., Saturdays from 11:00 a.m. to 9:00 p.m., and Sundays from 11:00 a.m. to 5:00 p.m.
So…back to that test kitchen. Spending a few hours creating sweet cookie concoctions sounds pretty good, right? We certainly couldn’t resist the opportunity. So the Good Day feature team spent the morning at A Haute Cookie, getting some lessons from Shiana White and cooking up our own sweet treats. Click the video player above to check it out!
Chef Pat Pascarella from the White Bull in Decatur stops by with tips on how cook polenta. He is famous for throwing polenta parties at the restaurant and demonstrates how to put it all together. For more information click here. For today's recipe see below.
Chef Pat Pascarella’s Polenta
• 4 cups water
• 1 1/2 teaspoons of salt (or 1 teaspoon if using salted butter)
• 1 cup medium-grain yellow or white polenta
• 3 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup mascarpone cheese