But first, let me explain the reasoning behind the tip. Some 25 years ago, in our early New Deli days, we discovered that, depending on who made the cookie dough, any one sheet might have a few cookies that had obviously gotten too much baking soda in them; they would be spread out all over. (And, the rest of the cookies might not spread quite enough.) I realized that the baking soda had not gotten mixed in properly; not everyone will patiently blend the salt and soda thoroughly into the other dry ingredients.
I also knew that the baking soda (or powder), mixed into the dry ingredients, is typically stirred in last of all, so that the cookie (or other dessert) will benefit from the leavening power of that soda. If it's mixed in too soon, into the wet ingredients, it starts working immediately, and thus loses some of those leavening properties.
Solution? Here's the tip, and it works great at our deli, saving us the extra step of mixing baking soda and salt into the dry ingredients first: Simply add the salt and soda at the last minute, to the creamed sugar/butter/egg mixture. Blend the creamed mixture a bit more to fully incorporate the baking soda and salt, finally stirring the flour in just until mixed. Result: The baking soda is well-mixed into the dough, and the flour can be just barely stirred in last (to insure a lighter dough). It's a perfect time-saver!
Meanwhile, as to what my favorite chocolate cookie recipe is, I'd have to say, Oatmeal Cookies, made with whole grains and millet
, win out; perfect for those who love some crunch. They're not a chewy cookie, but rather serve a purpose more like stress balls and nails (for nail-biters): They crunch! I love 'em!
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