Posted by Chef Steven on 5/26/2012, 7:39 pm, in reply to "help" Link: 'Round the Chuckbox
66.81.45.41
High moisture content makes cookies moist. You must adjust the recipe, baking time and temperature to achieve a moist cookie. Whipping the butter and sugar together well, then add the eggs. This locks moisture into the dough.
Adding extra flour makes for stiffer dough, which slows evaporation during baking. A larger cookie gives the cookie more mass, which also slows evaporation.
Bake the cookies for a shorter time, but at a higher temperature. Most cookies at baked at 375-deg. for 10 to 12 minutes. Boost the oven to 400 and remove the cookies once the edges are brown and centers still pale. This should take 6 to 7 minutes for a home-sized batch. You may need an extra minute or two for commercial-sized batches.
Let us know how your testing goes. Please share the recipe once you get it worked out.
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