he December 4 It is celebrated World Cookie Daya date that has been stuck in calendars around the world and has its origins in the United States: According to the Blue Chip Cookie Company registry, the day was popularized in 1987 by this cookie series as a way to pay tribute to the classic baked snack.
However, the history of the cookie is much longer. Various works on the history of the food place its ancestors in 7th-century Persia (today’s Iran), one of the first places where sugar was grown and sweet dough was developed that served as oven “tests” before cooking larger cakes: small portions of dough that allowed the temperature to be checked and which ended up acquiring their own identity.
The name also has an interesting discussion. In English, the word “cookie” is derived from Dutch koekje (“little cake” or “little cake”), is a term that arrived in North America with Dutch immigrants and has been incorporated into everyday use to name these individual sweet cakes. In Spanish, the word “cookie” comes from French Galit It refers to the drier blocks, originally designed to last several days and accompany long trips or journeys.
From there, the map splits: There are those who assert that “authentic” cookies are extremely thin and crunchy, others who defend tall versions with an almost raw core; Some pastry chefs rely on white sugar, others on blond sugar or mascabu; There are advocates of melted butter over ointment and schools that always recommend a long, cold rest of the dough to concentrate flavor and texture. The technique has almost become a statement: every cook has his own ratio and ideal cooking point, and the networks do the rest, with thousands of tutorials explaining how to get the “perfect” cookie according to each trend.
In parallel, the recipe has become globalized and adapted to each city. Today, XL cookies to share, mini cookies to accompany coffee, vegetarian versions and reinterpretations of classic desserts coexist, with ingredients ranging from pistachios to mascarpone or sea salt. Buenos Aires is not left out of this fever, and Cookie Day is an excuse to visit bars, cafes and restaurants where cookies are truly the heroes, off the calendar.
in Croque Madame Palacio PazPremium Tea adds a new hero for the season: Pistachio Cake. It is made with a dough enriched with this nut and has a white chocolate center with pistachio pieces, which combines crunchy and creamy in the same bite. It is part of the tea service for two, which includes other sweet and savory preparations, drinks of your choice and a glass of orange juice, either in the lounge or in the indoor garden, and is available daily from 9am to 12pm. And from 4 p.m. Until 7 pm.
where? street. Santa Fe 750, Retiro.
Cyrusa café and restaurant with an Italian footprint with locations in Palermo and Puerto Madero, is celebrating Cookie Day with three well-defined versions.
A Red Velvet cookie brings a center frost Reminiscent of a homogeneous cake filling; Lemon with pistachio adds white chocolate ganache and pieces of dried fruit, and Matilda reinterprets the famous cake: it has dulce de leche ganache with chocolate on top and is also served as an XL cake.
In addition, Siro offers edible cups made of cookie dough, filled with chocolate and nuts, which can be ordered with ice cream such as dulce de leche, vanilla or mascarpone with red fruits.
where? Pierina Delisi 1350, Puerto Madero; Guatemala 4798, Palermo.
In the palace dating back to 1923 where the Evita Museum in Palermo operates Evita Museum Restaurant It adds a tree-lined courtyard that invites you to stay and an artisan bakery and pastry shop that has become its own attraction.
Among their classics are their homemade cookies, which can be ordered individually or in three versions: chocolate, chocolate chip, and red velvet. The chocolate balances a crunchy exterior with a soft center with a dusting of powdered sugar. The chocolate bar is more fluffy and comes loaded with potato chips, while the red chocolate bar adds flavor and the typical red color. Perfect to accompany coffee, breakfast in the sun or a long snack on the patio.
where? Juan María Gutierrez 3926, Palermo.
In San Telmo Terrace La Carbonera It combines history with contemporary Buenos Aires cuisine and a light-filled glass structure. Homemade breakfast and pastries include a generous chocolate cake, soft on the inside and crunchy on the outside, made with cocoa and potato flakes that enhance the intense flavour.
where? Carlos Calvo 299, Balcarsi corner, San Telmo.
A cover letter works almost like a cover letter Bilbo CafeThe natural accompaniment to your specialty coffee. The suggestion includes lemon cake with a touch of refreshing citrus; One from Morocco with pistachios, very sweet and smooth in texture; One of orange and chocolate ganache with hazelnuts, designed for those looking for something more intense and aromatic, and a vegan cake, 100% vegan, with cocoa bits and sea salt closure. They are all manufactured in-house and are designed to be enjoyed alone or with cappuccinos, lattes, and other hot or cold beverages.
where? Belostigui 802, Villa Crespo; La Pampa 5501, Villa Urquiza; Crisis World Laralde 6293, Saavedra; June 1930, Recoleta Cultural Center, Recoleta.
French boulangerie Gontran Scherrer Adds a couple of cookies worth trying. Both start from a balanced vanilla base: one combines pistachios and white chocolate chips, with a mix of textures between crunchy and smooth; The other mixes nuts with a generous Nutella filling, more dense and delicious.
They are options designed to accompany coffee, add a sweet bite in the middle of the afternoon, or round off a meal without too many complications.
where? Malabia 1805, Palermo; President Roberto M. Ortiz 1809, Recoleta; Zabala 1901, Belgrano; street. Cordoba 946 (French alliance), San Nicolas; street. Congress of 1701, Núñez.
In Tigre, the literal epicenter Sole di Parma Which combines Italian and Argentinian flavors, and also has a chapter dedicated to cookies. It offers three homemade varieties that have become unmissable: Lunettes, which are round shortbreads with a jam center — usually red fruit — with a soft, sandy dough; Some lemon cookies, fresh and fragrant, that concentrate the citrus aroma without losing their freshness, and tiramisu cookies that incorporate coffee powder in the dough, resulting in an aromatic cookie, with a soft center, crowned with mascarpone cream and cocoa, a tribute to the classic Italian dessert.
where? Madero 537, Tigre.
In a bright octave in front of Piazza William Morris, in Palermo, snack He prepares a menu based on traditional recipes and selected raw materials, with sweet and savory dishes served throughout the day. Among its biscuit varieties, the star is the chocolate biscuit, with a dense dough and strands of chocolate on top that enhance every bite, while the Nutella biscuit adds flakes of the classic butterscotch spread and crunchy hazelnuts.
They also have a Red Velvet version, which has a distinctive color and a soft center, and a Pistachio Cake, which features the green color and specific flavor of this dried fruit.
where? Uriarte 2106, Palermo.
Scrap bar and Session junk yardin Palermo, are known for curating beers and sharing cuisine. In the dessert department, the Cookie Pizza steals the show: Designed for four people (enough for six to eat), it starts with a warm base of soft vanilla cake with chocolate chips, and is served with scoops of American ice cream. It’s finished with a generous chocolate sauce and salt flakes that provide contrast. Perfect for rounding off a night of beer with dessert in the middle of the table.
where? Goretti 4300 and Goretti 4295, Palermo.
In Recoleta, Muyi It combines a varied and affordable menu with a section for 100% homemade pastries. There, the Brownie with Sea Salt Flakes stands out: an intense cocoa mass with chopped semisweet chocolate, a moist and dense interior like the heart of a classic brownie and a touch of salt on top that enhances the flavors and balances the sweetness. It is served with specialty coffee made from selected Brazilian beans, the perfect combination for an enjoyable holiday.
where? Ayacucho 1563, Recoleta.