I know that the majority of cake recipes involve beating the butter & sugar until fluffy & adding flour last at low speed, just until combined (for a light & tender cake). However, cookie recipes seem to vary greatly. Some follow these cake rules, while others simply direct you to blend after every step, and a few have you beat the dough (with the flour added) for a few minutes at the end. Are cookies less finicky science-wise than cakes or are they just so varied they require different directions? Are you as careful with cookie dough directions as you are with cake batter?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)