Soft cookie

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.

Guidelines

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