Seeing the world in black & white (cookies)
By stern on Oct 22, 2007
Searching for wireless access and a caffeine boost before a customer event tonight, I popped into a Starbucks in TriBeCa, treating myself to iced coffee and the literal check-out lane candy: Starbucks branded black & white cookies. They're undersized (if they were summer flounder, the state of NJ would require them to be thrown back until they reached maturity), but sold in packages of two I can get the daily engineering recommended intake of sugar in one serving. But here's the horrifying part: the chocolate and vanilla icing do not overlap. They are carefully, precisely, almost mechanically lined up, a perfect demarcation line down the center of the cookie. While it's nice to see black & whites gaining traction on the west coast (of the Hudson river and parts further west, like Ohio) thanks to Starbucks, I feel like the entire experience is somehow lessened. If I want machine-layered icing, I'll eat a Ring Ding (or two). Black and white cookies are home-made, they reside in big glass display cases, peering out like neatly stacked waxing (or waning) moons. Some things are not meant to be mass produced, even if they are mass consumed.