I read that most home bakers overmix their cookie dough by a full minute

Found this in a food science book from the library. It said overmixing develops too much gluten, which is why my chocolate chip cookies always came out flat and tough. I timed myself next batch and cut my mix time down. Has anyone else tested their mixing time and seen a real difference?

2 comments

2 Comments

wesleyburns20d ago

Actually, the gluten thing is more about flour type and hydration... mixing time matters, but it's not the only factor.

james53320d ago

My grandma swore by letting the dough rest overnight, but she never measured a thing.