I read that most home bakers overmix their cookie dough by a huge amount

I was reading an article from a baking school's website last night, and it said something that really got me. They did a test with a bunch of home cooks and found that over 70% of people mix their cookie dough for more than a full minute AFTER the flour is added. The article said you should only mix for about 30 seconds, just until you see no more dry streaks. I always thought my tough, flat cookies were from bad butter or oven heat, but nope, it was me. I timed myself this morning and I was mixing for almost two minutes, just going on autopilot. Tried the 30-second rule with my usual chocolate chip recipe and the difference was crazy, they were soft and puffy. Has anyone else tried cutting their mix time way down and seen a big change?

3 comments

3 Comments

cameron3185d ago

Why did no one tell us?

harris.ray1mo ago

Yeah that tracks, I was doing the same thing until I saw @emeryw16 mention that youtube tip. Cutting the mix time made my cookies way less tough.

emeryw161mo ago

I saw a baker on youtube say you should stop mixing the second the flour disappears.