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Reply to "How would a bakery secretly get a caramel flavor into their chocolate chip cookies?"
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[quote=Anonymous]I wouldn't doubt if they're browning the butter and refrigerating / freezing the dough to bake as needed. The refrigeration of the dough gives the cookies a deeper flavor. But how does a small bakery brown tons of butter to make presumably hundreds of cookies? That seems pretty daunting. Even browning a single stick of butter is a tedious effort in my own kitchen.[/quote]
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