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Saw a bakery in Denver pull cold butter straight from the fridge and my stomach dropped
I was at a small spot off Larimer street last Saturday waiting on a coffee when I watched the guy behind the counter grab a stick of butter from the walk in and start creaming it right away. Honestly the dough was already mixed and the butter was hard as a rock, so the sugar never broke down and the cookies came out flat and greasy about 12 minutes later. Tbh you really want that butter soft for 30 to 45 minutes first, like you can dent it with your finger but it still holds shape. Ngl I felt bad because the line was out the door and two people quietly put their cookies down after one bite. I wanted to say something but it's not my kitchen, you know? Has anyone else watched a spot near them rush the butter and end up with hockey pucks?
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michael89512d ago
Is flat and greasy really that big a deal for a cookie?
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