Can we stop acting like room temperature butter is optional for cookies?

I keep seeing people in Facebook groups say they just use cold butter straight from the fridge for chocolate chip cookies and it comes out fine. No, it does not. I spent 6 months testing batches at 180F vs 350F oven temps with butter at 55F, 68F, and 72F and the 68F butter gave way better spread and texture every time. Why do you all fight the simplest step in baking?

3 comments

3 Comments

sandra71518d ago

Has anyone else noticed that butter temp really is the difference between a good cookie and a great one? @the_luna, I'm with you on the cold butter frustration, it just doesn't spread right no matter what you do. I did my own testing a while back and room temp butter at about 68F gave me the best results too, so your experience matches mine.

the_luna26d ago

Oh look, another person who thinks baking is just tossing ingredients together and hoping for the best. Cold butter in cookies is like using a brick as a pillow. Yeah it technically works but you're gonna be mad about it. Your 68F testing confirms what anyone with a kitchen scale and a brain already knows. But sure keep fighting science with your hockey puck cookies.

hunt.rowan26d ago

Room temp butter worked way better for me, made all the difference in texture.