Mixing Methods for Cookies
One Stage:
Scale your ingredients.
Have all ingredients at room temperature.
Place all ingredients to a mixing bowl.
With a paddle attachment, mix on low speed until well blended scraping down the sides of the bowl as necessary.
Creaming Method:
Scale your ingredients.
Have all ingredients at room temperature.
Place the fat, sugar, salt, and spices in a mixing bowl. With a paddle at low speed, beat the ingredients together until all the ingredients come together.
Add eggs and liquid if any and beat on low speed until combined.
Sift in the flour and leavening. *For lighter cookies, during the creaming stage, beat until the mixture is light in color and fluffy. This allows more air to be incorporated into the dough.
Sponge Method:
Scale your ingredients.
Have all ingredients at room temperature.
Following the formula, use a wire whisk to whip the eggs (whole, whites, or yolks) to the proper stage as specified in the formula. A good rule to follow is to whip the egg whites to a soft peak. Whip whole eggs or yolks until they are thick and light in color.
Fold in the remaining ingredients. *warming the eggs slightly over a double boiler will create more volume.
*Having all your ingredients at room temperature will increase volume in your baked goods. Also, an important thing to remember is not to over mix your batter. It will cause the eggs in the batter to deflate making your product denser.
