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My aunt's tip about beating butter for 10 minutes wrecked my whole cookie batch in Phoenix last Sunday
She swore her grandma's recipe needed a full 10 minutes of creaming, so I set a timer and obeyed, but the dough ended up greasy and flat, and now I'm wondering if altitude or mixer speed is the real culprit here, has anyone else been led astray by a relative's sacred baking rule?
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the_jessica1mo ago
Phoenix altitude is absolutely the issue here, same thing wrecked my cookies when I moved from sea level. For years I thought grandma's rules were untouchable until I started adjusting leavening and shortening the cream time. Dry air plus high elevation makes butter behave completely different, so reduce mixing to around 4 or 5 minutes and add an extra tablespoon of flour.
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