New York Cookie 90 g (Gluten-Free)
What defines the New York style cookie is its weight. A classic cookie is rolled thin and bakes through, while this type goes into the oven as a thick mound; the outer surface sets and firms while the centre never fully bakes and stays soft.
The result is a product offering two textures in one cookie — crispness at the edge, a doughy softness in the middle. The 90 g weight is likewise a defining feature of the style; it is more than twice a standard cookie and stands in for a whole dessert portion. On a café menu it removes the need to add a separate dessert alongside coffee.
Shelf life and storage conditions
- Shelf Life
- 6 months frozen (-18 °C) · 15 days after thawing
- Storage Conditions
- Keep frozen at -18 °C. Once thawed, store at +4 °C and consume within the stated shelf life.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Baked as a thick mound, so the edge sets and firms while the centre stays soft.
- It offers two textures in one cookie: crisp at the edge, soft in the middle.
- At 90 g it is more than twice a standard cookie and stands in for a dessert portion.
- It removes the need to add a separate dessert alongside coffee.
Where To Use It
- Café and patisserie displays
- Dessert with coffee
- Gluten-free dessert menus
- Takeaway and online sales
- Office and meeting catering
- School and campus canteens
Wholesale Ordering & Storage
Per-portion prices are higher for heavy cookies, but as the guest is satisfied by a single item it covers the dessert section of a menu on its own. Keep frozen at -18 °C. Once thawed, store at +4 °C and consume within the stated shelf life. Shelf life: 6 months frozen (-18 °C) · 15 days after thawing.
Frequently Asked Questions
Why is the centre soft?
Baked as a thick mound, the outer surface sets and firms while the centre never fully bakes. That is the style's defining feature.
Isn't 90 grams too much?
A high weight is what distinguishes this style; it stands in for a whole dessert portion.
Can it be served warm?
Warmed briefly, the centre becomes more molten — a method often preferred in café service.
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