Room temp butter vs melted butter in cookies is not the same

I used cold butter by accident once and got flat sad cookies. Room temp butter gave me thick chewy ones every time. Has anyone else had this happen with chocolate chip recipes?

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2 Comments

karenb971mo ago

Oh come on, room temp butter is overrated. I actually get way better cookies when I use melted butter. They spread more evenly and get those crispy edges with soft centers that everybody fights over. Melted butter also releases more flavor, like it actually toasts a little in the oven. Room temp butter gives me puffy cake cookies that feel raw in the middle half the time. Try browning the melted butter first, it changes everything.

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thomas_sanchez1mo ago

Man, yes, I've been doing melted butter for years now and I can't go back. My chocolate chip cookies used to come out all puffy and almost bread-like, but melted butter gave me that thin, lacy edge everyone fights over. I started browning it on the stove before mixing it in, and it adds this nutty flavor that makes people ask what my secret is. The trick for me is letting the browned butter cool for a few minutes so it doesn't scramble the egg. Weirdly enough, I've also found that letting the dough sit in the fridge for like 30 minutes after mixing helps control the spread just a little. Room temp butter is fool's gold, melted is the real deal.

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