Someone recently told me about a “whisk and wait” method they saw on ATK for a chocolate chip cookie recipe. I searched online and see that they have you (I’m paraphrasing here but you get the gist) melt butter, whisk in your eggs and sugar, then wait a few minutes, then whisk again like mad for 30 seconds, then wait a few minutes…repeat this a couple times. Various food bloggers allude to the fact that ATK/CI says this improves the flavor because the sugar dissolves better than just dumping it in. I am looking for more info here…how does it improve the flavor? What is the science behind this? I usually like ATK for little tricks like this but I can’t find much info on this idea to decide if I want to bother adopting this method. Would this be true for all recipes using melted butter/sugar? For example, let’s say blondies, cookies, or any other recipe that uses melted, not creamed, butter?