Half-baked cookie

Half-baked cookies: a history of gluttony and innovation

The cookie, as we know it today, was born in the United States in the 1930s. Ruth Wakefield, owner of the Toll House Inn, is said to have accidentally invented the chocolate chip cookie by adding pieces of chocolate to her cookie dough.

Since then, the cookie has undergone many variations, both in ingredients and in cooking techniques. The popularity of half-baked cookies is a relatively recent trend, which emphasizes the melting texture and the soft heart.

The art of creams: an explosion of flavors

The creation of cookies with varied flavors often relies on the use of creams, whether they are made from butter, cheese or other ingredients. These creams allow to incorporate subtle aromas and create unique textures.

• Chocolate chips: a timeless classic, where the butter cream is enriched with intense dark chocolate chips.
• White chocolate raspberry: a bold combination, where the fresh cheese cream is combined with the sweetness of white chocolate and the acidity of raspberry.
• Pistachio: a refined flavor, where the almond cream is sublimated by crunchy pistachio pieces.
• Chocolate cinnamon: the depth of chocolate lifted by a hint of cinnamon.

Portugal in the spotlight: the Pastel de Nata cookie

The Pastel de Nata, this delicious Portuguese pastry made with cream and cinnamon, inspired the creation of a unique cookie. The Pastel de Nata cream, unctuous and fragrant, is incorporated into the cookie dough for a surprising and tasty result.