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Creaming in regards to cookie baking

post #1 of 6
Thread Starter 
I used the search function to look up topics regarding creaming and I found some useful information though there are still some areas which I am unsure on. Please bare with me though if this is a regular topic.

Recently I've been attempting to bake cookies using a fairly basic recipe of:

226g Butter
150g white sugar
150g light brown sugar
2 eggs
2 tspns of vanilla extract
420g plain flour
1 tspn baking powder
1/4 tspn salt
chocolate chips
350F 12-14 mins

On my first attempt the cookies came out quite flat and had with quite an airy and soft texture rather like spongecake (though perhaps not as thick).

Later I read somewhere that melting the butter first in a bain-mariesque style, and then adding the sugar would produce a better product as the warmth would encourage the sugar to melt more efficiently. However, I'm not exactly sure of the effect this has on the 'incorporating air into batter' aspect of baking. This second attempt yielded pretty much the same kind of texture as the first.

Therefore I want to ask what the correct method of creaming butter should be?

As I was browsing around looking for answers I read that I may be incorporating too much air into my batter, is this possible? It was suggested that instead of creaming too much I should just simply mix together the butter and sugar until uniform smoothness.

I also want to ask about over-creaming. How do I know when I should stop creaming and what happens if I cream too much?

-The texture I am aiming for btw is a soft kind of chewy one.

There are quite a few questions here so I'm grateful to anyone who manages to take the time to go through them.

Thank you.
post #2 of 6
If you want chewyness use dark brown sugfar instead of lighht brown. the increase in molases will make it chewier.

dont melt the butter.

If you over cream they will go flat like yours had. those 2 times

best thing ive found is leave the butter out to get to room temp. if its the summer maybe leave it out for like 10 or 15 minutes. cream it so its light and fluffy. which at this point should only take a few seconds with a hand mixer or a stand mixer.
then add your sugar. the sugar will continue to break down the butter and "melt" together. once hte sugar is incorporated continue with the egg a littel at a time. add in a littel flour if you want the emulsion to stick alittel bit better.

then go threw your process of adding the flour some at a time.

plop on cookie sheet. bake for a fw minutes then send some over to me.

I got my glass of milk waiting...:beer:
post #3 of 6
My understanding is that if you want them to stand up "high". That you need to use solid shortening (like Crisco) instead of butter. Butter will make them flat and chewy, but with an awesome flavor.

I've never tried it but maybe you could try making them half and half? Add half from butter just going to room temp and half from Crisco.

Also, make sure to refrigerate the dough for at least 2 hours prior to cooking.
post #4 of 6
Thread Starter 
Thank you for the replies.

This time I let the butter stand for a bit before use so that it reached around room temperature. I was more careful with creaming the butter and sugar and refrigerated the mixture halfway through in case I did overcream it. The thing is, because I always do everything by hand via whisk/spoon, I'm not sure whether the process of creaming is different compared to machine. All the information I come across seems to mainly only talk about standing/electric whisks. Am I supposed to be vigourous when creaming or fairly slow?

Anyway, I didn't beat everything so hard when mixing the ingredients and it produced a slightly thicker and harder product (not quite a dough but on its way) instead of a thinner batter like the other attempts. I think this helped cause the cookies that came out were a lot thicker and not as flat though still more cake-like than soft/chewy. I think I'll refrigerate it more next time so that it is more dough-like. Also I think that some shortening may be an important factor to it so I should try using it next time.
post #5 of 6

Try this method

Zephyr - If you are aiming for chewy cookies, just mix the sugar and butter until they're combined, and don't cream them. Creaming incorporates lots of air and you want chewy, not light and airy. I don't do any of the refrigerating, etc; takes too much time. After not finding recipes that came out how I wanted, I finally developed my own recipe for choc chip cookies:

Lizbakes chocolate chip cookies:
1 lb butter, room temp
1.5 c sugar
2.5 c light brown sugar
4 lg eggs
1.5 teas vanilla
6 c flour + 2 TB, divided
4 teas baking soda
2.5 teas baking powder
1 teas salt (yes, use the whole teaspoonful)
4 c choc chips
1.5 c nuts, if desired
mix sugars and butter just until combined. add eggs and vanilla and mix just until incorporated. Combine the dry ingredients and mix gently. Mix 2 TB flour and the choc chips and nuts and stir together by hand, then stir by hand into the dough. Use ice cream scoop and bake on 350 on parchment-lined sheets for 11 min for even scoops or 14 minutes for heaping scoops. *Bake just until the edges are just light golden brown.

Yields 11 dozen cookies (using even scoops) Recipe can be cut down to make only 5.5 dz.

If using these cookies later, scoop the dough balls out onto parchment-lined cookie sheets and freeze the sheet. When the balls are frozen, put into freezer bags and keep frozen until ready to bake. Can be baked frozen - takes a minute or two longer.
post #6 of 6
I found this interesting. I never knew you could over cream, and am looking back in my feeble little mind, trying to see if my cookies have fallen flat and am not sure they have.

I let the old kitchen aid mixer just beat away on the shortening/butter and sugar; and again as I add the eggs, until very light colored and fluffy with the air that gets beat in. I always thought that was the objective.

I don't want to start the experiments myself as the kids are grown and have left home and I would have to eat the product myself..... so I'll watch for more feed back in the forum.
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