The cookies with chocolate pearls, known worldwide as ‘cookies’, are everywhere, have become such a desired bite that pastry shops, shops and coffee shops are sold of several flavors, without gluten or vegan, it is such the offer that neither the cookie monster could engulf.
With multiple shapes or sizes, the options to taste this dessert, made with eggs, butter, flour and sugar, are so many that can be found fluffy, with their interior solid or almost liquid and with slightly crispy edges.
The classic recipe has reinvented adding new ingredients and coverage, in such a way that the American cookie with chocolate pepitas “has become a cake to take for dessert or to snack,” says Efe María Fernández, director of the ‘Hello Cookie’ cooking school, in the Spanish city of Santiago de Compostela (Northwest).
Classic, stuffed with black chocolate, white or Dubai chocolate, as well as with pistachio, pecan walnuts, dulce de leche, blueberries, red fruits or apple pieces with cinnamon are just some of the types of ‘cookies’ that can be found in operators, pastries or coffee shops around the world.
Some pastries take another step and offer them with fried potatoes, salt, bacon; With flavors of liquors as recognized as that of the Mojito and Baileys or famous sweets ranging from the Tiramisu cake to the ‘Ferrero Rocher’ chocolates, the lotus cookies or the Kinder eggs.
Now they have greater diameter and are thicker. “They support a lot of ingredients and different coverage, from the crowned with white chocolate cream, orange zest, almond or pine nuts to those covered with sweets such as lacasites or cloud pieces,” adds María Fernández, to whom all that offer is “fun and original.”
Fernández does not overlook the need to meet the demand of allergic people and gluten intolerant, dairy, eggs or nuts.
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The rise of ‘cookies’, a fashion that neither the cookie monster could swallow
“The current ‘cookie’ is no longer the classic cookie with chocolate pickles that was taken at breakfast, today this cookie returns to its origin and is taken as dessert,” says the protester, who remembers that this sweet bite was created by the American Ruth Graves Wakefield (1903-1977), which invented them by chance.
It was the 30s of the twentieth century in the United States, in Massachusets, when Ruth and her husband Kenneth Wakefield bought a house, at the foot of the road between Boston and New Bedford, a home that became a hostel-restaurant.
The dishes that Ruth prepared became famous, and for dessert used to make cookies with an old recipe of the colonial era. One day, Ruth went to prepare them, but she had neither chocolate dust nor nuts, habitual ingredients of her ‘cookies’.
Instead, he decided to add chocolate pieces to the dough thinking that they would melt the baking and nobody noticed that apaño in the recipe. However, those pieces maintained their shape and offered a softer and more creamy texture. The result surprised, and became very popular.
The Boston newspaper published the success of the cookies. Bette Davis, Gloria Swanson, John F. Kennedy, Eleanor Roosevelt, Cole Porter or Joe Di Maggio, on the way to their residences on the beach of Cape Cod, stopped to taste and gather such a sweet bite.
The fame of these cookies reached all corners of the United States, the soldiers during World War II asked their families and shared them with others.
In 1939 Andrew Nestlé convinced Ruth Wakefield to sell the recipe for a single dollar. A priori would seem a bad business, but the recipe was printed in the brand’s packages and the cook was rewarded with an advertising that was worth millions.
With EFE information.
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