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Message: [QUOTE="Norcalbaker59, post: 44792, member: 2340"] [USER=4675]@ShuBunny[/USER] butter could have gone a bit longer. Your final dough temperature is 2° below your target, so well within range. Slightly under creaming is better than over creaming. Under creaming will give you a tighter dough. So you will have a couple less cookies. But over creaming well cause your dough to be thinner, your cookies to spread flatter in baking. The bite of the cookie will change. So over creaming will definitely change the texture and look of the cookie. If anything it is better to error on the side of under creaming. A set mise en place is important. [LIST] [*]Night before bake [LIST] [*]read through formula; note tools and equip needed [*]set up mixer with attachment; place additional req attachment in clean bowl next to mixer [*]set out baking sheets/pans w/ parchment paper (don’t grease yet) [*]set out tools [/LIST] [*]1.5 hours before mixing [LIST] [*]prepare baking sheets [/LIST] [*]1 hour before mixing scale all ingredients [*]Bring ingredients to correct temperature [LIST] [*][LEFT]40 min before mixing place ingredients that aren’t normally chilled like flour in refrigerator[/LEFT] [*][LEFT]30 min before preheat oven[/LEFT] [*][LEFT]20 min before mixing remove refrigerated ingredients like butter from refrigerator [/LEFT] [*][LEFT]5 min before mix arrange ingredients in order of mixing[/LEFT] [/LIST] [/LIST] Always know how long you are chilling your ingredients. And be consistent batch to batch. And remember that your refrigerator will cause the flour to absorb moisture so you can’t just store your flour in the refrigerator. you live in a high humidity climate. So you should store your flour in a airtight container. Ditto for your sugar. I believe you’re already using a timer and tracking how long you are creamy your butter and sugar. Which is good because you need to be consistent with how long you are creaming everything. [/QUOTE]

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