helps produce a moister, chewier texture.
Immediately after baking, many cookies are
soft and malleable, a fact that allows the cook
to shape thin wafer cookies into flower-like
cups, rolled cylinders, and arched tiles that
then stiffen as they cool.
Some Cookie Doughs and Batters: Ingredients
and Typical ProportionsWith their low water content, cookies are
especially prone to losing their texture during
storage. Crisp, dry cookies absorb moisture