Standard Cookie Mixing Technique

Mixing is a delicate balance. Overmixing cookie dough can lead to tough, dense, and flat cookies, while undermixing can result in uneven texture and pockets of dry ingredients. Overmixing develops excessive gluten, making the dough more elastic and creating a tough texture. Undermixing can leave dry, uncombined ingredients, affecting the final texture and appearance of the cookies.

Overmixing:

Toughness: Overmixing creates excessive gluten, resulting in a dense and chewy dough.

Flat cookies: Excessive mixing can aerate the dough, leading to it rising and then collapsing during baking, which results in flat cookies.

Greasy texture: Overmixing may also result in a greasy texture.

Undermixing:

Uneven texture: If dry ingredients are not fully incorporated, it can lead to pockets of flour or sugar that do not dissolve properly.

Dry or crumbly texture: Inadequate mixing can lead to a dry or crumbly dough.

Poor shape: The dough might not maintain its shape well, resulting in cookies that spread excessively.

In essence, the key is to mix the dough only until the ingredients are combined, avoiding both overworking and leaving dry patches.

Technique for mixing:

1. Place granulated sugar and/or brown sugar at the bottom of the mixing bowl.

2. Add butter/shortening/margarine on top of the sugar(s).

3. Mix the sugar(s) and butter/shortening/margarine at medium speed until the mixture becomes light and fully integrated.

4. Once the mixture is fully integrated, reduce the mixer speed to just above the lowest setting and begin adding one egg at a time, continuing to mix.

5. Add extracts, emulsions, and liquid flavorings while continuing to mix at just above the lowest setting on the mixer.

6. This is a good time to measure and sift the dry ingredients together. DON’T SKIP SIFTING THE DRY INGREDIENTS. This is your first opportunity to add lightness to your cookies and ensure that the dry ingredients are thoroughly mixed. For consistency, measure flour by weight, preferably in grams.

7. Once the eggs and flavorings are integrated, increase the speed of the mixer to high and beat until the mixture is fully emulsified.

8. Reduce the mixer speed to its lowest setting and start adding dry ingredients, ½ cup at a time. Allow the dry ingredients to incorporate before adding each additional ½ cup. When adding subsequent ½ cups, pour each in a manner that lets the dry ingredients fall to the bottom of the bowl. (Generally, this can be achieved by pouring the dry ingredients just after the mixer paddle passes the pouring chute of the mixer).

9. Raise the mixer speed to high and let the cookie dough mixture fully incorporate. Once the mixture is fully combined, you can add other ingredients, such as baking chips, nuts, or dried fruit. Your dough should appear smooth and silky.

Let the cookie dough chill and rest for at least 6 hours before baking.