Creaming Butter For Toll House Chocolate Chip Cookies
Part of the Video Series How To Make Toll House Chocolate Chip Cookies
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Video Transcript
Creaming Butter For Toll House Chocolate Chip Cookies
Helen McMahon here for Expert Village. We're doing our chocolate chip recipe and this is the old original Toll House cookie chocolate chip recipe. First thing you'll need is 2 cups of butter or margarine and it should be a room temperature so that it'll be nice and easy to blend. You can wipe with a spatula to get some of the excess butter off or margarine as the case may be and we put that in a bowl. I recommend a Kitchen-Aid Mixer, it does a very fine professional job, it's a big investment but it'll last a lifetime and it takes a great deal of the work out of mixing. So with those in there, we add this sort of beater, insert it properly, lower it and turn on the beater. This is known as creaming the butter, you can increase the speed until the butter is soft and uniformly beaten of that sort before you add the rest of you ingredients. When the butter seems to be very smooth and nicely beaten, you can turn down or if you're a little nervous about getting your spatula stuck in there and that just pushes it down so it becomes uniformly beaten.
Helen McMahon here for Expert Village. We're doing our chocolate chip recipe and this is the old original Toll House cookie chocolate chip recipe. First thing you'll need is 2 cups of butter or margarine and it should be a room temperature so that it'll be nice and easy to blend. You can wipe with a spatula to get some of the excess butter off or margarine as the case may be and we put that in a bowl. I recommend a Kitchen-Aid Mixer, it does a very fine professional job, it's a big investment but it'll last a lifetime and it takes a great deal of the work out of mixing. So with those in there, we add this sort of beater, insert it properly, lower it and turn on the beater. This is known as creaming the butter, you can increase the speed until the butter is soft and uniformly beaten of that sort before you add the rest of you ingredients. When the butter seems to be very smooth and nicely beaten, you can turn down or if you're a little nervous about getting your spatula stuck in there and that just pushes it down so it becomes uniformly beaten.
About the Expert
Expert: Helen McMahon has a Bachelor's degree in nutrition from Syracuse University in NY. Currently she provides baked goods for The Lantern Theater. Read More
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