So THAT's How Bakery Cookies Stay Soft For Days

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I’ve written before about why, after trying dozens of brownie recipes, I’m now firmly in the no-melted-chocolate camp. 

Of course, I still add squares to the batter once it’s mixed; I’m not a monster. But because cocoa butter is solid at room temperature, I find that melting it into the batter makes the dessert less gooey; they’re fudgier when the crumb relies only on butter (which is softer at room temperature) for its fat content. 

But what about cookie dough, which usually includes butter as its base? How come some of........

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