I need some advice as well as help. I am in development of starting a business, if would consist of gourmet cookies, chocolates, and gift baskets. What I need help on now is the cookie business. I have a receipe that everytone loves, but my cookies after a while get crunchy, I would like help on making a soft cookie. the three cookies that I would be preparing are the traditional 3 Chocolate chip, oatmeal raisin and butter. They all are suppose to be soft. Secondly, I don't know exactly what kind of equipment that I would need as far as ovens, and whatever next I would need. I'm writing oout my business plan, and I need help fast. I tried the home based business, growth as gotten the upper hand, but now is the time to more forward and be legal. What type of insurance would I need, etc...
thanks
sweets in philly

By Chefspike (Chefspike) on Tuesday, May 13, 2003 - 11:12 pm: Edit

more fat in the cookies, or an extra white.(egg)
and a convection oven. simple. easy to clean. comes with a great warrenty. any of the top brands are good. there is one kind I saw in Ok. City, OK. it did not require a vent hood which saves thousands of dollars in stainless steele, and labor.
don't know about insurance, ask George or Manny, or cater great(?)
good luck.

By Mbw (Mbw) on Friday, May 16, 2003 - 02:19 pm: Edit

Crunchy cookie?

Most people like them that way. I like more of a chewy one myself and have invested a small amount of time playing around with ingreds.

I found that using 50% 50% butter shortening made the cookie much more.. well? powdery. Reminded me of the pepperidge farm style.

For me reducing the flour, or increasing the butter did just fine. A darker brown sugar will also help because of the extra molasses.

SPIKE: thanks for the egg white comment I always added whole eggs and ended up with cake.

The times I went too far adding butter and more sugar just turned into twilles (sp?) (t-weel) How is this spelled?

Buying used can be a great value!

I bought a convection oven at an auction for $300. After $300 in installation it ran like a champ for years util the door chain broke. That wasonly $150 to fix.

GL

By Steve9389 (Steve9389) on Saturday, May 17, 2003 - 01:20 am: Edit

It's spelled tuile. Those darn French.

By Pastrycrew (Pastrycrew) on Saturday, May 17, 2003 - 03:29 am: Edit

Sweetsbysonya,

Have you tried adding a little glucose or corn syrup to your cookies? I think that should help with your problem.

bkt

By Chefspike (Chefspike) on Wednesday, May 21, 2003 - 01:08 pm: Edit

won't the extra sugar just crystilize?(sp)
just a thought.............