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The one mistake ruining your cookie spread every time
I kept seeing people post pictures of cookies that spread into flat pancakes, and it drove me crazy because I did the same thing for years. Turns out, if your butter is too soft or melted when you cream it with sugar, you're setting yourself up for failure. After I started cubing my cold butter and letting it sit for exactly 5 minutes before mixing, my cookies finally held their shape. I tested this after three batches last Christmas and ended up with perfect thickness every time. Has anyone else had better luck using straight-from-the-fridge butter vs. softened?
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avery_fox935d ago
Nah, warm butter gives you that nice chewy texture, cold butter just makes dense cookies.
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laura_knight545d ago
Wait, you're actually saying warm butter gives a chewier texture? I've been baking for like 15 years and I always thought cold butter (cut into tiny cubes, of course) was the thing for chewy cookies because it doesn't melt as fast in the oven. Maybe I've been doing it all wrong this whole time, like when I tried using margarine once and my cookies turned into sad little puddles.
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