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at Sat, 12 Feb 2005 17:38:18 GMT in >,
(Lewis Dodd) wrote :

> How do you make cookies that stay soft and chewy instead of getting
>brittle and hard? What ingredient does that, molasses or what?

For soft, more eggs. For chewy, more sugar. So by tweaking the egg ratio
and the sugar ratio, you can create the cookie with the texture you desire.

--
Alex Rast

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