I made chocolate chip cookies earlier this week. Instead of using the paddle attachment to cream the butter and sugars, and mix in the dry ingredients, I used the whisk. I was curious if it would make a difference.
It did (duh!). Forcing air into the batter made a fluffier cookie. Instead of pancaking, the cookies baked into airy little domes.
I liked them, but my wife thinks they are too cakey.
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