In the Bag
Spicing up your next bagged lunch
Michael Voltaggio's new takeout sandwich shop, Ink.sack, doesn't adhere to deli standards. Case in point: The cold fried chicken is cooked sous-vide before being coated in corn flakes and fried, and the C.L.T. unites chicken-liver mousse and curried chicken alongside lettuce and tomato. Voltaggio's inventiveness extends to dessert, as evidenced by his intensely flavored chocolate-chip cookies. Studded with chunks of Mexican chocolate, this cookie is the lunch-sack standby on steroids.
Mexican Chocolate-Chip Cookies
Yield: 20 to 25 cookies
2 cups all-purpose flour
½ tablespoon kosher salt
¼ teaspoon baking powder
1½ sticks unsalted butter, at room temperature
1¼ cups light brown sugar
¾ cup semisweet chocolate, chopped
¾ cup Mexican chocolate, chopped
About The Chef
Michael Voltaggio has worked at the Ritz Carlton in Naples, Charlie Palmer's Dry Creek Kitchen in Healdsburg and the Bazaar by José Andrés in Beverly Hills. In 2009, Voltaggio was a finalist for the James Beard Best New Restaurant award. That year, he also earned the title of Top Chef on the eponymous Bravo TV show. Ink., Voltaggio's first signature restaurant, opened in 2011. He also recently opened Ink.sack, a sandwich shop a few doors down from Ink. His cookbook, VOLT ink.: Recipes, Stories, Brothers, written with his brother, Bryan Voltaggio, will be released in October 2011.
Ink.sack, 8360 Melrose Ave. #107, Los Angeles; 323-651-5866 or mvink.com