Drop Cookie Prices

Baking By MichelleM77 Updated 7 Apr 2008 , 1:19pm by MichelleM77

indydebi Posted 4 Apr 2008 , 7:09pm
post #31 of 52

smab, go ahead and make the full batch, make the dough balls, throw the half you don't need into the freezer. Next order you get .... from freezer to oven and you don't even have to clean the kitchen! icon_biggrin.gif

yellobutterfly Posted 4 Apr 2008 , 7:47pm
post #32 of 52

Debi I'm still intrigued by your chocolate chip cookie recipe (that uses all 3 sugars, lol) - is it posted anywhere and if not would you consider posting it? The perfect chocolate chip cookie recipe still eludes me - I've tried dozens and still haven't found one that's just what I want...but in the meantime I have lots of happy guinea pigs!

indydebi Posted 4 Apr 2008 , 8:35pm
post #33 of 52

nope. sorry. this one goes to my grave. spent 6 months trying, experimenting, altering recipes until I found one that worked well enough to put my name on. Even my daughters don't have this recipe .... whoever treats me the nicest when I'm in Shady Pines will get it in my will! icon_lol.gif

But if you're ever in Indy, I'll happily give you a dozen!

heidinamba Posted 4 Apr 2008 , 11:33pm
post #34 of 52

You should charge no less than $1.00 per cookie. I sell my chocolate chip cookies often and that is what I charge and no one blinks an eye at that price. I always make sure to package them professionally and attractively. Tell me where you can buy a GOOD gourmet chocolate chip cookie for under a dollar? Ms. Fields, they are about $2.00 each! With fine ingredients, chocolate chip cookies are pricey to make.

aliciaL_77 Posted 5 Apr 2008 , 1:09am
post #35 of 52

a 1.5 ounce cookie should be close to a #20 disher I believe

MichelleM77 Posted 5 Apr 2008 , 1:21pm
post #36 of 52
Originally Posted by aliciaL_77

a 1.5 ounce cookie should be close to a #20 disher I believe

...and of course I eyeballed it and bought a #30 and a #40.

Mac Posted 5 Apr 2008 , 1:40pm
post #37 of 52

I am a REAL good caregiver...Ha!
Just let me know when you get to Shady Pines and I will come to care for you in exchange for your cookie recipe.
I may be on a walker but I'll still be dishing out goodies!

I know about the "secret recipes". I have a chili mix recipe that I NEVER give out. I will mix the spices for someone for $6.95--you make my Firehouse Chili with 6 lbs. of meat. I always have about 10-20 orders for my mix at Christmas for gift baskets. Even my best friend doesn't know and she knows just about everything from a 30 yr. friendship.

Win Posted 5 Apr 2008 , 2:03pm
post #38 of 52

I'm no indydebi, and wouldn't begin to guess her secrets, but I use three sugars in my cookies and banana bread as well... I use both light and dark brown sugars as well as white sugar... It makes an incredible difference in taste and texture. I've experimented over time and come up with my own ratios so you would basically have to do the same, but try that combo someday when you have time to play with your favorite recipe!

Omicake Posted 5 Apr 2008 , 2:32pm
post #39 of 52

Could someone explain to me what a disher is? TIA from a poor English understanding CCer.

MichelleM77 Posted 5 Apr 2008 , 2:44pm
post #40 of 52

A disher is like an ice cream scoop, but it has a thumb lever that pushes out the stuff in the scoop part for you. They come in many sizes and are used by restaurants/caterers/etc. to ensure uniform sizes of portions. Here's a link:


indydebi Posted 5 Apr 2008 , 2:48pm
post #41 of 52

Here's another version. http://www.amazon.com/dp/B000TJ4IIW/?tag=cakecentral-20

I use this one ... the hand squeeze handle is less 'crampy' on my hands (old lady - arthritis - you know.....!)

Omicake Posted 5 Apr 2008 , 2:50pm
post #42 of 52

Thanks, Michelle.I have 2 lof them. I'd never have guessed them as dishers. Just scoops.

MichelleM77 Posted 5 Apr 2008 , 2:54pm
post #43 of 52

I thought about getting the hand trigger one, but I got what the store had. I'll try it out and see how long I go before my thumb gives out! LOL!

Omicake Posted 5 Apr 2008 , 2:56pm
post #44 of 52

Thank you , too , Indydebi. I should know about arthritis, LOL, I'm reaching 80 very soon.

indydebi Posted 5 Apr 2008 , 3:06pm
post #45 of 52

The bad part about preferring these kind of scoops is I can't find the size I use in a regular store.... I have to drive 45 minutes to a kitchen shop in an outlet mall to get them. icon_cry.gif

MichelleM77 Posted 5 Apr 2008 , 3:24pm
post #46 of 52

Kitchen Collection? I love that store!

indydebi Posted 5 Apr 2008 , 4:19pm
post #47 of 52
Originally Posted by MichelleM77

Kitchen Collection? I love that store!

THAT'S THE ONE!!!!!!!!!!!!!!!

mommarivera Posted 5 Apr 2008 , 4:48pm
post #48 of 52

I love the kitchen collection store ! I wish we still had one by me icon_cry.gif

MichelleM77 Posted 5 Apr 2008 , 5:03pm
post #49 of 52

They do have a website. I can't buy online for most things though, need to see it and feel it. LOL!

AKA_cupcakeshoppe Posted 6 Apr 2008 , 5:34am
post #50 of 52

I got myself a small scoop and i can't wait to use it for drop cookies. it's such a great idea. i used to make oatmeal cookies and they varied in size from little cute circles to like almost a saucer LOL

cupcake Posted 7 Apr 2008 , 9:09am
post #51 of 52

I am a firm believer in scoopers. I use them for cookies, muffins, cupcakes and even for portion control on sandwiches that have chicken salad, ham salad etc. When I had a full service restaurant I used them for mashed potatoes, scrambled eggs etc. They are great for keeping your cost in line.

MichelleM77 Posted 7 Apr 2008 , 1:19pm
post #52 of 52

Duh, never thought about using them for muffins or cupcakes. LOL! Thanks for the reminder. icon_smile.gif

Quote by @%username% on %date%