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Hot take: creaming butter by hand beat my stand mixer and I'm still salty about it
Everyone told me the stand mixer was the only way to get fluffy butter and sugar, but last Saturday I made two batches of chocolate chip cookies side by side and the hand mixed one came out better. I creamed the first batch with the paddle for about 4 minutes on medium and it looked fine, but when I did the second batch with a wooden spoon and my own arm for maybe 6 minutes the dough turned out way lighter and the cookies spread less. The stand mixer batch came out kind of flat and greasy at the edges, and I think it was because the paddle whipped in too much air too fast before the sugar really broke down. I'm not saying mixers are useless, they save your arm on big batches, but for one tray of cookies I'll take the spoon. Has anyone else noticed their cookies come out flatter with a mixer, or did I just overdo the speed?
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