The recipe for Cookies was born by chance, around the 1930s in the kitchen of Ruth Wakefield, the owner of the "Toll House Inn" hotel. Ruth had run out of cocoa powder, which she usually used to make butter cookies for her guests. So she decided to finely chop a chocolate bar and add it to the dough, imagining it would melt. In reality, the pieces remained intact, but her guests were thrilled with this delicious version. It seems that this is how what became America's most famous cookie was born. Dulcis in Fiore wanted to recreate this delicacy to offer a new line of artisanal cookies that could enrich the range aimed particularly at breakfast. Due to their rustic nature, they wanted to give them an identity with the name of the reference, recalling the American ancestor and linking it to the Sila territory. The dough is made with a few ingredients, always with the same care in selecting raw materials. Baking takes place at 180°C for about 12/15 minutes. The product is manually placed in a branded PP bag, heat-sealed, and packaged with a graphic header with a brass eyelet. The bag contains 200 g of product, equivalent to 2/3 servings. Shelf life or expiration date: 12 months Storage conditions: cool and dry environment Ingredients list: Type 00 wheat flour, sugar, brown sugar, butter, dark chocolate, nuts, eggs, salt, leavening agents: diphosphates, vanilla flavor. May contain traces of nuts. Contains allergens: cereals containing gluten, nuts, milk and milk-based products, eggs and egg-based products.