Dear Auurangzeb ,  You have not mentioned Fat bloom in chocolate or soft Cookies. 

Fat Bloom in Chocolate : white or gray fat crystals are appeared on the surface of chocolate both on enrobed and moulded chocolate , surface of chocolate looks cloudy.shine and gloss on chocolate is finished due to fat bloom

causes of fat bloom are

1- Bad tempering ,

 2-over chilling in cooling tunnel . 

3-poor storage condition ( too much humid areas) ,ERH should not more than 50% and temperature more than 18*C . 

4-partially addition of fat (cocoa butter ) at the  end stage of conching (don't use extra fat at the end of conching process)- some time extra fat addition is practiced  to keep it pumpable and flowable , that should avoid.

5-improper and insufficient emulsification , Quantity of emulsifier  is not sufficient , 

6-too much low / and or high  temperature variation during conching, 

7-fat is not compatible for chocolate,