I have a problem with my cookies becoming crumbly as they hang-out in room/warm afternoon temperatures.
I bake cookies -- a lot for fundraisers. Normally these cookies are stored in display cases within main halls and sold by students. What happens whenever I test them in the middle of the day, is that they've lost their tender toughness, which is more akin to a freshly baked batch or one from the refrigerator.
Since the cookies won't be sold through a refrigerated display-case for the foreseeable future, I wonder what's a good ingredient to make the cookies tougher within warm ambient temperatures? I suppose grocery-store cookies have this certain ingredient to a higher extent.
Thanks for your help!
The recipe is as follows
(Makes 120-130 cookies)
- 1 lb butter (2x 220g), caramelized/browned to 300 F -- cooled
- 10 oz granulated sugar + 4 eggs + 4 tsp vanilla extract
- 10 oz brown sugar
- 20 oz APF
- 6g baking soda, 8g iodized salt
- 2 tbsp corn starch
- 16 oz dark chocolate chips*
*I should disclose this. I use couverture chocolate chips so they're slightly melty, but also because they're cheaper than bakeproof ones.