eva908•27d ago

I used to cream butter and sugar by hand for cookies, now I just toss it all in the mixer at once

For years I thought creaming butter and sugar until fluffy was the only way to get chewy cookies. Then I took a class at a bakery in Portland last year where the owner showed me she just mixes everything together for 2 minutes flat. I tried it with my chocolate chip recipe and honestly couldn't tell the difference. Has anyone else dropped a 'sacred' technique like this and found their bakes came out just as good?

2 comments

2 Comments

uma68527d ago

Did your cookies turn out the exact same texture as when you cream them by hand? I am genuinely curious because I have been baking for over 30 years and I have never once tried skipping that step. It sounds too good to be true, and I am a little worried it would mess with the way the cookies spread in the oven. Did the bakery owner say anything about why it works, or was it just one of those things she learned through trial and error?

verar2127d ago

Hold up a second - creaming by hand is definitely not the only way to get that texture right. A stand mixer does the same job if you don't overmix it. The bakery owner told me it's all about the temperature of the butter and not overbeating, not the method itself.