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@ShuBunny
This cookie was twice baked at 350°F. 12 minutes; cool 10 minutes; then bake an additional 5 minutes. As I mentioned this dough was only rested 30 minutes if memory serves me right. I develop this still recipe for someone. I believe it’s just a straight forward chocolate chip cookie recipe. I think it has a 50-50 granulated sugar to brown sugar ratio; unbleached flour 11.5% protein; I can’t remember the sugar ratio, but I would guess it be between 105% - 110% given who I developed it for. I don’t believe the eggs and this was very high, about 20%.
The cookies were make with an unmalted flour, so that is why are not very brown. Most flours are malted with barley flour. looking at your flour ingredients and see if it includes barley on the list. Malted Flour is added to enhance browning.
if I were to estimate the ratios I will say this is the ballpark
100% flour
1.5% baking soda
2% Diamond Crystal salt - not table salt
105%-110% sugars
20% egg
3% vanilla paste
145% chopped chocolate
I make almond fennel; biscotti; white chocolate & macadamia nuts; sour cherry & pecan, chai & candied ginger.
Regarding the storage issues. You may have to store the cookies in air tight containers until you are ready to package and deliver. I put my biscotti in cambro containers. They are expensive, but they nearly indestructible. Some of my cambro containers are 12 years old, maybe older. I don’t know if they are available where you live, but if you can find something comparable. Check the restaurant supply stores in your area for food storage containers.
www.cambro.com
This cookie was twice baked at 350°F. 12 minutes; cool 10 minutes; then bake an additional 5 minutes. As I mentioned this dough was only rested 30 minutes if memory serves me right. I develop this still recipe for someone. I believe it’s just a straight forward chocolate chip cookie recipe. I think it has a 50-50 granulated sugar to brown sugar ratio; unbleached flour 11.5% protein; I can’t remember the sugar ratio, but I would guess it be between 105% - 110% given who I developed it for. I don’t believe the eggs and this was very high, about 20%.
The cookies were make with an unmalted flour, so that is why are not very brown. Most flours are malted with barley flour. looking at your flour ingredients and see if it includes barley on the list. Malted Flour is added to enhance browning.
if I were to estimate the ratios I will say this is the ballpark
100% flour
1.5% baking soda
2% Diamond Crystal salt - not table salt
105%-110% sugars
20% egg
3% vanilla paste
145% chopped chocolate
I make almond fennel; biscotti; white chocolate & macadamia nuts; sour cherry & pecan, chai & candied ginger.
Regarding the storage issues. You may have to store the cookies in air tight containers until you are ready to package and deliver. I put my biscotti in cambro containers. They are expensive, but they nearly indestructible. Some of my cambro containers are 12 years old, maybe older. I don’t know if they are available where you live, but if you can find something comparable. Check the restaurant supply stores in your area for food storage containers.

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