Lucky you living in Coats Rica.
The soy lechithin I use (because I couldn't find sunflower based) makes my cookies more crumbly. It is humid here, and the humidity help moisturize them if I keep a couple in the truck. I tried adding more butter, but that just makes them oily. It doesn't take much lechithin, maybe a small teaspoon in a 1/2 cup of butter. Maybe something like cream would help, as that gets gone when making the butter. Too much butter, too big a cookie, are recipes for making crumbs.
How much are you getting for a cookie made from a dough ball just under an inch, 2 3/4" dia cookie, which is what I try to make? I have seen snickerdoodles for $15 in FL on the web. Sheeze.
75gr ABV, maybe 10% (guess). Over 100 cookies (2 batches). At $10 each, they would be moneymakers. At $5, they are still profitable as long as packaging and transportation costs are ignored. Easier to give them away, and watch how stoned people get 45 mins later, even after I warn newbies to only eat half of one, an hour before bedtime... gulp! Tried to tell ya... lessons on tolerance are learned the hard way. Tasty little treats of blottohood. Cinnamon coated destroyers. Delightful developers of deep sleep.
here are some tips I have found as I make my snickerdoodles from BC bag mix...
I add a little extra baking soda and some baking powder, maybe a spoonfull total between them. This helps make them rise, especially if I try to put in too much butter, which is where the power is. I add a tad more water also for the same reason. I like to use extra large egg, as that seems to be the glue. Cookie pan in the middle of the oven. Cook until a tad brown on the bottom, and leave on the pan when removed from oven so they brown up just right. The post treatment with moisture seems to really make the texture better, nice and chewy. I add the cinnamon sugar after they come out of the oven and have been put on the paper towels to cool.
Last edited by flylowgethigh; 06-27-2020 at 06:56 PM..