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Butter temperature actually matters, I learned the hard way after 4 failed cookie batches
I always thought room temperature butter was just a suggestion. Last month I melted it in the microwave twice, and both times my cookies came out flat and greasy. Then I tried the cold butter straight from the fridge and creamed it with sugar for a full 5 minutes. Night and day difference. The cold butter traps air way better. Has anyone else fought with this or am I the only one who thought melted was fine?
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adam1861mo ago
Started timing how long I cream butter once and got so into it I forgot my son had a dentist appointment across town. Made it to the parking lot in my slippers and one of those oven mitts still on my hand. The cookies were perfect though, so I considered it a fair trade. Now I just set a timer on my phone and text my wife before I even open the fridge.
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