13
Switched my butter temp trick and finally got cookies that didn't spread into pancakes
Kept having my chocolate chip cookies turn into flat greasy messes until I tried cubing cold butter and letting it sit exactly 12 minutes on the counter instead of microwaving it soft, anyone else struggle with butter temperature ruining their batches?
3 comments
Log in to join the discussion
Log In3 Comments
ward.jamie6d ago
The warm glass method sounds like it would be way more consistent than playing roulette with a microwave.
8
Total game changer once I stopped softening butter in the microwave.
0
king.eric6d ago
Wait, am I the only one that went the opposite way with this? I actually started microwaving my butter on purpose after years of trying to do it the “right” way. But I totally get what @willowg88 is saying though. The microwave is just so unpredictable with butter - one second it's still cold, then ten more seconds and you've got a puddle of oil and a rock hard middle. I started doing the warm glass method where you put butter in a glass and pour hot water over it for a few minutes, then dump the water out. It's not as fast but damn if it doesn't give you that perfect spreadable consistency every single time.
1