Cookie Mixing Methods

There are three cookie mixing methods. Generally, you can tell which method you will be using by how the ingredients are listed; that is as long as the recipe is written in order of ingredients used. All of my recipes are written in this order.

One-Stage Method

1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in the mixer. With the paddle attachment, mix these ingredients at low speed until uniformly blended. Scrape down the sides of the bowl as necessary.

Cookies made with the one-stage method

The BEST Espresso S’mores Cookies

Sponge Method

1. Scale all ingredients accurately. Have all ingredients at room temperature, or warm the eggs slightly for greater volume, as for sponge cakes.
2. Following the procedure given in the formula used, whip the eggs (whole, yolks, or whites) and the sugar to the proper stage; soft peaks for whites, thick and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not to overmix or deflate the eggs.

Creaming Method

1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, sugar, salt, and spices in the mixing bowl. With the paddle attachment, cream these ingredients at low speed. Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
3. For light cookies, cream until the mixture is light and fluffy, in order to incorporate more air for leavening. This will take about 8 to 10 minutes. For denser cookies, blend to a smooth paste, but do not cream until light.
4. Add the eggs and liquid, if any, and blend at low speed.
5. Sift in the flour and leavening. Mix until just combined. Do not overmix, or gluten will develop.

Cookies made with the creaming method

The Ultimate Chocolate Chip Cookies, Fruity Pebbles Cookies