On the back of the Nestle chocolate chips package is the recipe for their Toll House chocolate chip cookies. The recipe calls for the butter, sugars, and vanilla to be mixed together and beaten, then two eggs added and further beaten. Then the flour (plus baking soda and salt) is added and the mixture is beaten. This is the way I’ve always done it.
Recently though, a friend of mine, who doesn’t do much baking, wanted to make the cookies. What she did was to just put all the ingredients into a bowl at once and then beat it (no double-entendres here, ok?).
Her cookies came out noticably different (and not as good, if I may say so) than mine usually do. Not only was the texture more like bread, but they definitely tasted different (more “doughy”, is the best I can describe it).
So my question is: Why does it matter? The stuff gets all mixed together either way, and then the process of baking should be the same. So why does beating the butter/sugar mixture first and then adding the flour make a difference in taste vs. just mixing it all together at the same time?