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Flat beater technique

Classic Stand Mixer Chocolate Chip Cookies

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Cream butter and sugar with the flat beater, add eggs cleanly, and stop mixing as soon as the flour disappears.

Prep: 20 minutesChill: 30 minutesCook: 11 minutesMakes: 24 cookies
Classic Stand Mixer Chocolate Chip Cookies served and ready to eat

What you need

  • 1 cup unsalted butter, softened but cool
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups semisweet chocolate chips

Method

  1. Fit the flat beater. Beat the butter and both sugars on medium speed until lighter and creamy, 2 to 3 minutes; stop and scrape the bowl.
  2. Add the eggs one at a time on low speed, then mix in the vanilla. Scrape the bowl and beater again.
  3. Whisk the flour, baking soda, and salt separately. Add on the lowest speed in three additions and stop as soon as only a few flour streaks remain.
  4. Add the chocolate chips on low or fold them by hand. Chill the dough 30 minutes. Scoop onto lined pans and bake at 350 degrees F for 10 to 12 minutes, until the edges are set.

Stand mixer lesson

Creaming traps air in softened butter; melted or greasy butter cannot hold the same structure. The exact time changes with butter temperature and beater clearance.

Once flour enters, low speed and a short mix protect tenderness. Finish the last streaks by hand if necessary.

Store

Cool completely before sealing. Keep at room temperature for up to three days or freeze portioned unbaked dough.

Bake frozen portions without thawing, adding a minute or two and checking that the centers are fully baked.

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Safety note: Do not taste raw dough. Flour is a raw food, and the mixture also contains raw eggs.

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