Tried skipping the creaming step for cookies and it actually turned out fine

I know everyone says you have to cream butter and sugar for like 5 minutes to get that fluffy texture. But last week I was in a rush making chocolate chip cookies for a party at my sister's place. I just melted the butter, mixed it with sugar by hand for maybe 30 seconds, and threw everything else in. They came out chewy and flat but honestly my whole family said they were better than my usual ones. Has anyone else tried shortcuts with standard recipes and had it work out okay?

2 comments

2 Comments

saraho4826d ago

Did you use melted butter or just softened butter that you mixed less? Because I think the texture difference comes from how much air you actually beat into it. Melted butter cookies spread more and get chewier since the sugar dissolves differently. I did this once with sugar cookies and they were way crispier on the edges but still soft in the middle. Kind of made me wonder if all the fussing with the creaming step matters as much as we think. What type of cookie did you make and how long did they actually bake for?

harris.uma26d agoTop Commenter

Honestly, wait, you used melted butter? Ngl @saraho48 that completely throws my whole theory out the window lol. I was picturing you creaming softened butter forever and getting a puffy mess, but melted butter makes total sense for that spread. I made chocolate chip with melted butter once and they were basically thin, lacy crisps after 11 minutes.