I made chocolate chip cookies earlier, using a Martha Stewart recipe I don't usually use. The cookies were good, but if I am being persnickety (which I am when it comes to things I make), I would say they had a slightly of a grainy texture--almost as though the sugar hadn't fully dissolved. Is this possible? Could it be due to not creaming the sugar and butter enough. I was in a rush and did not cream as long as I usually do.
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