Just read that most home bakers overmix their cookie dough by 30 seconds

I found this in a baking science book from the library, and it said that extra mixing develops too much gluten, making cookies tough. I tried stopping my mixer a half minute earlier on my last batch of chocolate chip cookies, and they came out much softer. Has anyone else tested this timing with different types of dough?

3 comments

3 Comments

hernandez.brooke17d ago

Wait, is that why my snickerdoodles were weird last month? Totally trying this next time, and hill.troy is right, it's wild how such a tiny change can mess things up.

hill.troy17d ago

That bit about the extra 30 seconds is so true. I did the same thing with my sugar cookies last week and they were way less like hockey pucks. Makes you wonder what other little timing things we're all getting wrong, huh?

dakota_murphy9011d ago

Nah, that "tiny change" idea is overblown. My cookies are always perfect and I mix the heck out of the dough.