My neighbor saw my flat cookies and said I was using warm butter

I made chocolate chip cookies for a block party. They came out flat and greasy every time. My neighbor, who used to work in a bakery, asked if my butter was warm. I said yeah, I just left it on the counter for an hour. She told me that's the problem. She said you need to cream cold butter with the sugar, not soft butter. It makes a huge difference. I tried it her way, using butter straight from the fridge. The dough was way thicker. The cookies baked up thick and chewy, not flat. I was shocked one thing could change so much. Has anyone else had a cookie disaster fixed by just using colder butter?

2 comments

2 Comments

jesse_barnes3716d ago

So @william917, does that mean room temp butter is always a bad idea?

william91716d ago

Your neighbor was mostly right, but cold butter is actually a bit extreme. The real sweet spot is butter that's just cool to the touch, around 65 degrees. That gives you the perfect texture for creaming without melting too fast in the oven.