Adding egg after flour in cookies?
I forgot to add my egg to the sugar and butter mixture, so I added it to the batter after I had already added the dry ingredients. I'm making cakey chocolate chip cookies. What will happen to the dough? Will it be that much of a difference?
The reason to add eggs with the liquid ingredients is you can beat them adequately to denature the protein and distribute them evenly prior to combining with the dry ingredients. In that case the liquids can be combined with the flour quickly so that no gluten gets developed.
You may find that your cookies are a little more tough than usual if you made sure to work the eggs into the flour thoroughly. OTOH, perhaps people will be enjoying warm yummy cookies and not take the time to analyze critically. ; >
Bet it won't happen again. ; >