I was making a variant of the NY Times Chocolate Chip Cookie recipe... I pre-measured everything, but after I whipped my butter, I added the eggs first - instead of the sugar. I knew the batter seemed different as I added the eggs, but it wasn't after I well-incorporated both eggs that I realized my misstep. I didn't have enough butter to start over, so I decided to just dump in the sugar, mix it for a few minutes and then proceeded as usual. I'm sure the eggs were WAY over-mixed and the sugar didn't get a chance to really get incorporated (the finished batter tasted overly gritty).
The batter is sitting for its requisite 24 hours... and I'm wondering if anyone has done this goof before and what the result of the finished product was.... I'm guessing my cookies will be dense/flat... but I'm hoping otherwise! These were for a 'thank you' gift for a co-worker, but I'm thinking they might not be worthy.