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I don't know enough about this to give you a good answer, and since no one else has chimed in, I think your best bet may be to try to contact some commercial packaging operation and see if they have suggestions. Your quantities probably won't be big enough to interest them, but maybe they can point you in the right direction. I think packaging is going to ...


1

Your comment update suggests that you might be melting the butter ... don't. Melted butter will make for a softer, chewy cookie.. I don't know if there are episodes of Good Eats available legally online, but there are transcripts of them ... you want episode 'Three Chips for Sister Martha' in which he discusses how some slight changes to a cookie recipe ...


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Your math and numbers look about right. I found 1/2 tsp. table salt is 3 grams, so about 1125 mg sodium. I would not add any additional salt in this recipe.


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A ganache filling would work well. Ganache is simply a mixture of heavy cream and chopped chocolate. I think a 1:1 ratio would work, meaning equal amounts (by weight) of chocolate and cream. Chop some chocolate into small pieces and put in a large bowl. (You can also use chocolate chips if you'd rather.) Heat the heavy cream until it is steaming but not ...


2

Yes; just spread the dough in a well-greased pan. I'd use a pan size such that the bars are not too much thicker than the cookies would be, or the cooking time/temperature will be trickier. You will likely need to lower the oven temperature (I'd try 25 degrees cooler.) and bake for longer. If you notice the edges browning and the center is still very raw, ...


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I have seen some blogs (without any references) that some old European recipes utilise hard boiled eggs, for Cakes & Sablé. It is mentioned that it is used to reduce the gluten binding together too much. I would guess it works similarly to gnocchi, the quantity of mashed potato mixed in the flour reduces the gluten leaving a soft pillowy texture.


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Usually the best way to incorporate any bits into cookie dough is to first mix the dough completely and then mix in the bits - whether it be chocolate chips, nuts, oreo bits etc. This way the bits are not smashed and stay as undisturbed as possible and retain their shape as a whole. So mix the dry and wet ingredients together to form the dough, then lightly ...



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