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My kid's teacher mentioned my chocolate chip cookies were a bit flat
She said they tasted amazing but the texture was more chewy than crisp, which got me wondering about my butter temperature. I usually just soften it on the counter for an hour, but maybe that's too long in our warm kitchen. Do you have a go-to method for getting butter to the perfect consistency for cookies?
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hannahm395mo ago
Oh man, butter drama is real! My sister had this whole meltdown last Christmas because her sugar cookies spread into one giant sheet. Turns out her "room temp" butter was basically soup next to the oven. Now she chills the dough for like ten minutes before baking, says it's a game changer. I'm more of a eat-the-dough raw person myself.
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verawhite5mo ago
My mom's been baking cookies for forty years and never chills her dough. They turn out fine. I feel like hannahm39's sister might be overthinking it a bit. As long as your butter isn't actually melted, a few degrees warmer or cooler probably doesn't matter that much.
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