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.

Was this article helpful?

0 0
Guide To Internet Entrepreneurship

Guide To Internet Entrepreneurship

Discover What It Really Takes To Succeed And Profit From Your Online Business And Find Out The Little Discussed Facts That People Ignore - Or Choose To Ignore - That Makes You Either An Internet Entrepreneur Or Simply, Plain Broke! The Ultimate Factors That Decide Your Internet Business Journey And Success Has LITTLER To Do With The Techniques You Use Or The Programs You Join Than You Expected!

Get My Free Ebook

Post a comment