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brooksms

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  1. Thanks for the suggestion! I did call one cookie shop yesterday. They pre-bake a few and keep them in warmers. That may be the easiest!
  2. Good to know! I mean, Levain's cookies in NYC are incredibly gooey/underbaked and people love them. Maybe no need for concern from that aspect! Some larger/thick ones I've baked at home can't get to 160 F before the outside is done but I'm still adjusting recipes, cookie size, etc.. and not testing in the commercial oven yet.
  3. A lot of cookie shops I see online are for sure baking relatively soon before delivery! I'm not sure if they bake to order or begin baking knowing orders will roll in soon. I'll have to try it and see if it's popular enough to be worth the time. As long as I don't advertise "fresh warm cookies" they'll be good regardless of the driver's schedule. It would be more of an issue of the drivers being too fast than too slow. Baking to order would be ideal to avoid waste but I don't see that working with thick cookies that need time to set. Maybe the question to answer is...how gooey is too gooey?
  4. All of the other delivery companies deliver them freshly baked so I don't think that would go over as well. I'm just not sure how to coordinate so the cookies have time to set but the chips are still a bit melty when delivered.
  5. I suppose we could bake them beforehand in anticipation. It's just hard to guess how many people will be ordering on a given night. We're a 15 min drive from a college campus but there are a ton of homes much closer. Uber Eats and Door Dash are popular delivery services here. We'd be listed on the app and not have to worry about hiring or coordinating drivers. The cookies would just need to be ready to go when they arrive for pickup! It's just an extra way to get cookies into people's hands as it will be our first storefront.
  6. No, I currently ship and heat sealed bags keep them soft for days. It's the local fresh delivery that poses an opposite issue! Since they're thick, they're pretty gooey if eaten too soon and I worry people won't like that. I guess I'm just not sure how gooey is too gooey lol. They're better after they've had time for the moisture to set.
  7. Hi! I have a small cookie business and hope to offer delivery once the storefront is renovated. My cookies are larger and thick, meaning the centers are gooey freshly baked. They are best enjoyed after setting for a little while. I've never worked in a bakery so this may be less complicated than my mind thinks it is. I'm just having trouble wrapping my head around logistics, making sure the cookies are fresh but cooled enough before being delivered. I'm also not sure what level of gooey-ness people enjoy so it's hard to gauge. Any thoughts or suggestions?
  8. Hi! Thank you for helping with the chocolate chip cookie troubleshooting last time. I'm fairly confident in my recipe for the huge 6 oz chocolate chip cookies I've been baking. These cookies, in a conventional oven at home, are baked at 400 F for 13 mins or 410 F 11:30 depending on the mix-ins. They're baked just enough to set the outside essentially. This keeps them moist for a week! However, when I make them in a smaller 4 oz size, they are visually too small. As in, since they set quickly with minimal spread, they are thick but pretty small in diameter. It isn't a problem for gifts but for business they look like they should cost less. The simple answer would be to use a lower temp. I've tried various temps and times between 360-390 F. All temps fix the size issue but create another problem. 385 F for 12 mins creates the right shape/size but more spread + longer bake time dries out the edge! Reducing sugar + adding oil helped just a tad but was also slightly flatter. I'm trying to avoid adding egg yolk for ease when baking at a higher volume. I don't want to cause extra spread because the shape is great. Ideas for fixing this? Currently working with 112g brown sugar + 48g white sugar for a 1 stick of butter recipe. Maybe somehow adjust to incorporate liquid sugar like molasses or honey? Thoughts?
  9. I started doing it because I pre-weigh the flour and store it in containers. A few times, when I went to make the dough, I forgot to add the leavening! Now I've gone back to mixing it in with the dry and that did help. However, the cookie bakes thicker when there is only one on the pan. I think the other issue is putting a cold pan in the oven with multiple cookies. Maybe that is lowering the oven temp more than when I just bake one?
  10. I wish the fix were that easy! The pans are not warm but if they were that would definitely make it worse.
  11. Thanks for thinking this through with me! It's the same container of baking powder and flour. I think I might've figured it out though! One thing I usually do with the double batch is add baking powder/soda to wet ingredients BEFORE adding flour. I've only been doing it with larger batches because I keep flour pre-weighed in containers. It was a tip I saw on a video which said it ensures the leavening gets evenly incorporated. I think it's an issue with the baking powder hitting the liquid before flour goes in.
  12. Yes, I weigh everything! I'll try mixing the egg less next time and see if that helps! I do my best to keep everything the same visually as far as how incorporated the eggs are etc. The double batch does make total egg mixing time longer though.
  13. Overnight! However, when I make the smaller batch, I could even just briefly chill them in the freezer for say 10-20 mins and they come out perfect.
  14. Hi! I'm trying to figure out what's going wrong when I double my chocolate chip cookie recipe. The standard 1 stick butter, 1 egg etc..comes out perfectly thick and round every time. Not always but frequently when I double that amount, they spread a lot more. I keep having to push the edges back in while still hot to make them presentable. The starting butter temp is the same, process is the same, dough is chilled the same. I thought the issue might be adding both eggs at once but I tried fully incorporating one at a time and it didn't help. My only other ideas are potential over-creaming or under-mixing. I watch the butter/sugar and stop when it's light and fluffy, typically 3-4 mins on kitchenaid level 4 starting from cold cubed butter. It doesn't take as long when making a single batch but the texture looks the same to me. I add the eggs and mix on level 2. The texture is mousse-like once the eggs are incorporated. Then I add dry ingredients by pulsing first before continuing on low until almost incorporated, add mix-ins and turn on high very briefly to distribute them. Do I just need to mix the flour in longer? I'm wondering if I'm being too cautious during that step. Cookie recipes always mention being careful not to over-mix so I try to keep it minimal. This doesn't cause any issues with the original quantity though. Could it be something with the aeration process instead? How do I know if I'm over-creaming? Does it have to do with how long the eggs are mixed into the butter/sugar? Thoughts?
  15. It will be interesting for sure! I made 300+ cookies using four little kitchenaids and it was a little hectic to say the least.
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