Why does nobody cream butter and sugar long enough?

I keep seeing people post cookies that spread into flat discs and half the comments are about chilling the dough, but nobody mentions that they only mixed the butter and sugar for 30 seconds. I timed my last batch at a full 5 minutes and got the fluffiest chocolate chip cookies I've ever made. How hard is it to just set a timer and let your mixer do the work?

2 comments

2 Comments

keithyoung8d ago

Read somewhere that the science behind creaming is actually about dissolving sugar into the butter and creating air pockets. Five minutes of mixing gives those air pockets time to really form and hold up in the oven. Chilling the dough can help but it's mostly just masking the real problem of under creaming. Have you ever tried letting your mixer go for a full timer count?

evan_morgan818d ago

That thing about air pockets is dead on. My buddy Rob once rushed his cookie dough in 30 seconds flat, ended up with burnt frisbees. He swore by chilling for hours but never fixed the creaming, still got flat cookies. Timed his mix at 5 full minutes next batch and they came out perfect, no chill needed.