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Old 02-27-2012, 06:06 PM   #11
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Did you check your oven's accuracy with a thermometer as I mentioned earlier?

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Old 07-13-2012, 02:52 PM   #12
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Help me!

Hi everyone! I was hoping I could get some feedback on my cookie troubles. I'm in the recipe-testing phase of opening up my cookie business. The recipe I have is GREAT but loses all chewiness when it cools down -- great either way but DEFINITELY better when warm and just out of the oven, rather than crispy all the way through.
Since I don't have the "warm from the oven" option available to me when selling retail :) is there any way to keep my products chewier for longer when bagged and on the shelf? Any advice would be great, thanks!

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Old 07-13-2012, 03:03 PM   #13
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Try to work some honey into your recipe. In a recipe that calls for 2-2 1/4 cups of flour, 2-4 tablespoons of honey should do the trick. Things like corn syrup, molasses and honey help make for chewier cookies and they are natural humectants which means that they will attract and retain moisture. When I use honey in a cookie recipe it stays soft and fresh tasting longer.

Also the obvious things would be undercooking slightly, overcooking is the single biggest reason for crunchy cookies.
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Old 07-13-2012, 03:36 PM   #14
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Visit this link for other clues:

Secrets to Thick and Chewy Chocolate Chip Cookies | The Feed
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Old 07-14-2012, 09:58 AM   #15
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cool, thanks so much for the advice, i'll definitely try the honey thing. i also had as back up options applesauce or an extra egg or extra yolk, so i've definitely got a good starting point. Thanks for the help!

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