I make and store chocolate chip cookie dough in clear plastic containers. I have noticed that the fats(Margarine/Shortning) seperates if the dough warms even slightly. I can put perfect cookie dough into the referigerator then ill come back later so see that the fats have gathered at the bottom and in the rim of the container. I need some suggestions as to what kind of additives that can be used to keep this from happening without changing the flavor. I have to keep the dough in the clear plastic containers. Any questions or suggestions are welcomed.
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