LEFSElover
Executive Chef
I like to make cookies that are soft and chewy rather than ones that crack my teeth, as the norm. I made several kinds of cookies for people that help me at work and they were for the most part, hard and crisp. If I wanted to insure a soft chewy cookie, even after it's traveled across hundreds of miles, how could I (if it's even possible) insure that it works?
My mother in law leaves her choco chip cookies out on the counter over night uncovered cause she likes 'em crisp. One man I work sort of with, loves chewy choco chippers. How can I accomplish that? Or, how is it that the manufacturers of such types get them that way?
My mother in law leaves her choco chip cookies out on the counter over night uncovered cause she likes 'em crisp. One man I work sort of with, loves chewy choco chippers. How can I accomplish that? Or, how is it that the manufacturers of such types get them that way?