Culinary Tip: Cream the fat (butter) with the sugar eggs and vanilla for a significant amount of time (at least 5 but can up to 15 minutes) before adding the dry ingredients. Creaming the fats and sugars together give the sugar time to dissolve and distribute evenly. Allowing the sugar to dissolve adds moisture to your cookies and the cookies will brown evenly in the oven. It makes the prefect balance of softness and crunch! We like SOFT cookies.
Also, add your dry ingredients at the very end of mixing. Being careful not to over mix at this stage will prevent your cookies from developing too much gluten. Too much gluten results in gummy cookies.
2 comments:
I want some!!!!
i hate gluten! cookies look yummy!
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