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Warning: My butter was too cold for 3 years of cookie fails
Last Christmas I finally figured out why my cookies always spread into flat disks - my butter was straight from the fridge. I started leaving it on the counter for 30 minutes before mixing and my chocolate chip cookies actually puffed up for once. Has anyone else had a simple temp fix change their whole baking game?
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the_jason21d ago
my butter was too cold for 3 years" - man, I feel that. I spent an entire year wondering why my sugar cookies came out looking like sad, oily pancakes. Turns out, your butter shouldn't sound like a rock when you drop it on the counter. Now I'm that weirdo who leaves butter out for a full hour and talks to it like it's a pet. "Come on, buddy, soften up for me.
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mason_knight21d ago
Jump in with microwaving it for like 5 seconds at a time, @the_jason. I learned that trick after my third batch of cookies turned into butter puddles. Cold butter will wreck your creaming process every time because it won't trap air properly, so you end up with flat discs instead of fluffy cookies. Letting it sit out for an hour is the safe way, but if you're impatient like me, a quick zap works as long as you watch it like a hawk. Just don't let it melt at all, or you're back to sad pancakes. Honestly, talking to your butter is the sanest part of baking, lol.
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