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Room temp butter vs. the microwave trick on my chocolate chip cookies, and the cookies know the difference
I microwaved the butter for 15 seconds on a batch two weeks ago and the cookies spread into flat greasy puddles, but the batch where I just left it on the counter for an hour came out thick and chewy, so now I want to know if anyone has a faster way to soften butter that doesn't wreck the dough.
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