Serious question, does anyone actually follow the 'room temp ingredients' rule?

My chocolate chip cookies were always flat and greasy for a year... then I started baking them straight from the fridge. The dough was cold, maybe 40 degrees, and they came out thick and chewy overnight. What's a baking 'rule' you all happily ignore?

3 comments

3 Comments

elliot_thomas821mo ago

Room temp is a lie. Cold butter for life. My scones are way better that way.

sanchez.pat1mo ago

Ever try it with frozen butter?

nancythomas1mo ago

Used to think that was nuts but it actually works lol.