My grandma insisted I use a wooden spoon for cookie dough, but my stand mixer gives me better results every time.

She swore by hand mixing for 20 minutes to avoid tough cookies, but after switching to my KitchenAid on low for just 3, my chocolate chip batches in Denver have been consistently chewier and more even.

2 comments

2 Comments

miller.avery7d ago

Wait, did she ever say WHY the wooden spoon was so important? Okay, the wooden spoon thing is a total MYTH. It's not about the tool, it's about not over mixing the flour. A stand mixer on low is actually GENTLER than most people mixing by hand. Your grandma probably had a heavy hand. Denver's altitude is the real cookie killer, not your mixer. Good on you for finding what works.

the_ruby6d ago

Totally agree about the altitude thing! My aunt moved to Colorado Springs and her first year of baking was a disaster. She kept blaming her new oven, but it was all the high altitude changes. She had to learn to add extra flour and reduce sugar in every single recipe. It drove her crazy until she found a cookbook written just for mountain baking.