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Extend Cookie Shelf Life

post #1 of 10
12/23/07 at 10:27am
Thread Starter 
Hello,

I make chocolate chip cookies and the shelf life isn't good. The problem isn't hardening, it's softening, the next day. There is a lot of butter and sugar, changing the amounts is not an option, it's part of the appeal of the cookie. Is there some kind of natural preservative I can put in the cookies to make them retain their consitency? I've heard of liquid unprocessed sugar? Any advice would be great.
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post #2 of 10
12/24/07 at 6:34am
are you in a humid climate? Are the cookies just right the first day? Then maybe they're absorbing humidity from the air? I would try packing in plastic bags, pressing out all the air before tying closed.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 10
12/24/07 at 8:16am
Thread Starter 

Extend Cookie Life

Yes, they are perfect the first day, then it goes downhill. I live in California, so it's humid in the summer, but this happens year around. I'll try packing them differently to see how they change. I bought a vacuum sealer to see how it goes.
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post #4 of 10
1/8/08 at 3:45am
Changing the amounts is always an option :) Would you post your recipe? I spent the better part of a year tinkering with my chocolate chip recipe. They are consitent and have a great shelf life.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #5 of 10
1/10/08 at 3:56pm
Care to share your recipe? I have a cchip recipe I'm using, but not 100% happy with the product.

Thanks.
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post #6 of 10
1/11/08 at 4:06am
I'll post it tonight.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #7 of 10
1/11/08 at 3:11pm

Ccc

Here it is.

ccc
lnqredient
AP Flour 2 CUPS
Cake Flour ¾ CUP
Salt ½ tsp
Butter 16 TBS
Sugar ¾ CUP
Brown Suqar ¾ CUP
Eggs 1 Large
Eqq Yolks 1 Large
Baking Soda 3/8 tsp
Vanila 1 tsp
Chocolate Chips 12 Oz.

Cream cold butter and both sugars.
Lightly mix egg, egg yolk and vanilla. Add to Butter/Sugar.
Sift dry ingredients and add to batter.
Add chips.
Bake TBS sized cookies about 14 minutes@ 350º

Makes about 4 dozen.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #8 of 10
1/11/08 at 4:23pm
Thanks very much. I'll cook some up over the weekend for a job on Monday.
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post #9 of 10
1/12/08 at 1:53pm
Cooking up batches right now. I didn't realize they were drop shaped cookies, but that's half the fun of trying out a new recipe. They taste good & travel well for the type of work I do. I'll hang on the recipe. Thanks.

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post #10 of 10
1/12/08 at 3:59pm
That looks like them! I use a #40 scoop. Mine spread a bit more, but that may be different moisture content in the butter, or something like that. I used to sell cookies and needed a consistent, all butter cookie that I could pack and ship. Well suited for craft service also :) . Glad they worked for you.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
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