My aunt told me to always use room temp butter for cookies, and I finally listened

For years I just used butter straight from the fridge because I was lazy, and my chocolate chip cookies always spread into one giant flat mess. Last week I actually left two sticks out for an hour like she said, and the difference was crazy. They held their shape perfectly and were soft in the middle. Has anyone else had a simple tip that actually fixed a baking problem you had for a long time?

3 comments

3 Comments

the_anthony2mo ago

My friend had the same flat cookie issue until she started using room temp butter too.

mila_mitchell2mo ago

Switched to room temp butter and it made a huge difference for my chocolate chip cookies. They stopped spreading into thin pancakes. I also started chilling my dough for at least an hour before baking, which really helped them keep their shape.

noahs823d ago

My buddy Mark switched to cold butter straight from the fridge and his cookies finally stopped turning into frisbees.