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I just read that most home bakers overmix their cookie dough and it's a huge mistake
I was reading a baking science book from the library and it said that mixing cookie dough for more than 45 seconds after adding the flour can make them tough and flat. I always thought you had to mix until it looked totally smooth, which for me was like two whole minutes. I tested it yesterday with my usual chocolate chip recipe. I made one batch my old way and one where I stopped mixing the second the flour disappeared. The difference was crazy. The quick-mix cookies were thicker and chewier, while my old ones were thin and crisp. It felt wrong to leave what looked like a slightly shaggy dough, but it worked. Has anyone else tried cutting their mix time way down and seen a big change?
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harper_rodriguez977mo ago
Guess I've been overworking my dough for years, huh? Who knew my perfectionism was ruining my cookies?
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julia8927mo ago
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walker.michael6mo ago
My last batch turned into hockey pucks because I refused to stop mixing. I was convinced smooth dough was the goal, not realizing I was building gluten fortresses. They were so tough a dog wouldn't even try to bury one.
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