16
A quick tip about butter temperature for cookies... it really does matter
I made two batches of chocolate chip cookies last night, one with cold butter straight from the fridge and one with butter I left out for about an hour. The cold butter batch spread into weird, greasy puddles... my roommate said they looked like 'cookie pancakes'. The batch with the softer, room temp butter held their shape and had a much better chew. I always thought it was just a fussy detail, but the difference was huge. Anyone have a good trick for softening butter fast when you forget to take it out?
3 comments
Log in to join the discussion
Log In3 Comments
olivia47823d ago
Oh man, I've been there! I once used butter that was way too soft, almost melted, and the cookies came out flat and greasy too. It's crazy how such a small thing makes a huge difference. My go-to trick for softening it fast is to cut it into small cubes on a plate, it gets to room temp in like 15 minutes.
6
troyp3723d ago
Right? It's wild how butter texture changes everything! @olivia478, your cube trick is smart, I just nuke mine for a few seconds and sometimes overshoot into soup territory. Getting it just soft is a real kitchen win.
6
the_julia14d ago
My last batch of cookies looked like sad little pancakes. I definitely left the butter in the microwave a few seconds too long. That soft butter line is so thin between perfect and a mess.
3