What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the creamed fat & sugar, the dry ingredients and the wet ingredients?
For instance, the Toll House Chocolate Chip cookie recipe says to add the eggs to the creamed mixture, and then the dry ingredients (flour, salt, baking soda). I sometimes add the dry ingredients, and then the eggs. What problems might this cause with the finished cookies?
Best Answer
Generally with baking you mix all the wet ingredients, then all the dry, then incorporate the latter into the former. This prevents clumping and helps make sure everything is mixed uniformly.
In some recipes, adding the eggs (often un par un, or one by one) also contributes (via the yolk's supply of lecithin) to emulsifying e.g. butter and milk together.
The best way to find out, of course, is to experiment. Next time you're making these cookies, make a double batch. Do one according to the recipe, and the other your way. Honestly with cookies I doubt you'll see much difference; they're basically foolproof (I have, when in a hurry, made chocolate chip cookies by dumping everything in the mixer, whacking it about with the paddle attachment, and then folding in the actual chips. Worked fine, basically). When it comes to baking things that are more finicky--cakes etc--I would follow the recipe directions.