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Why I don't bother with room temperature eggs anymore
Skipping that step never hurts my baking results.
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riverh493mo ago
Chilling the dough and cold butter always works for me.
10
foster.tessa2mo ago
What's your usual chill time, an hour or more?
7
diana_kim662mo ago
Honestly the whole temperature debate misses how humid your kitchen is. Flour acts different when the air feels like soup, lol. I just grab whatever butter is in the fridge and adjust the flour by a couple tablespoons if it's a sticky day. Works way better than waiting for stuff to warm up.
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the_ben3mo ago
My cookies in 20 minutes prove you right.
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juliarodriguez3mo ago
Chilling the dough for like an hour made a huge difference for mine. They stopped spreading too thin in the oven. Cold butter and a bit less white sugar helped too, idk why but it worked.
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