Moisture management

Soft cookie

Ingredion Ingredients Used: QUIK TEX 3331 - 12180303

Homemade Warm Chocolate Chip Cookies Ready to Eat



Ingredient Amount % as is
Part A:
Shortening 15.50
High fructose syrup, 42 15.50
Sugar, brown, light 8.50
Vanilla extract 0.05
Part B:
Flour, wheat 26.00
TEXFLO 3630 Starch 3.10
QUIK Tex 3331 Starch 1.50
Milk, skim, powder 1.30
Salt 0.35
Part C:
Water 13.70
Ammonium bicarbonate 0.30
Sodium bicarbonate 0.20
Part D:
Chocolate chips 14.00


  1. Dissolve ammonium bicarbonate and sodium bicarbonate from Part C separately in water. Set aside the remaining water.
  2. Dry blend ingredients in Part B.
  3. Mix all ingredients in Part A using flat paddle attachment at low speed for 6 minutes.
  4. Add dry blend from Step 2 and mix at low speed for 1 minute.
  5. Add solution from Step 1 and remaining water from Part C.
  6. Mix at low speed for 3 minutes.
  7. Add Part D and mix at low speed for 30 seconds. Target dough temperature: 25-26°C.
  8. Refrigerate dough for 30-45 minutes.
  9. Scale to 15g per piece and flatten with spatula.
  10. Bake at 190°C (top heat) and 180°C (bottom heat) for 10 minutes.
  11. Cool and pack.


Moisture content of the cookie is approximately 10-12%.

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