Creamed Cookie Dough

^^ With all the Ingredients accurately measured and at room temperature (70°F, or 21 °C), use the paddle attachment on the bench mixer to cream sugar, fat, flavorings, and salt together. The mixture will become lighter in volume, texture, and color. Cream only slightly for a chewy cookie. Careful consideration should be given to the lightness of a cookie batter. Excessive lightness will cause a cookie to spread too much while it bakes.

^ After creaming, add eggs In stages to allow for their proper absorption Into the mixture. Blend them in at low speed.

^^ In a separate bowl, sift flour and other dry Ingredients together.

Then, add dry Ingredients to the creamed mixture and continue to mix on low speed until the dry ingredients are incorporated. Be careful not to overmix the batter. Over-mixing develops the gluten, preventing the cookie from spreading properly as it bakes.

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