Just learned butter temperature matters way more than I thought

I was trying to make chocolate chip cookies last weekend and they came out flat as pancakes. I was so annoyed that my 4th batch still looked like sad little puddles. Then I stumbled on this baking science blog that said butter at 68 degrees versus 72 degrees can change spread by like 30 percent. I had been using butter straight from the counter that felt soft but was probably too warm. Next time I actually checked with a thermometer and the difference was CRAZY. The cookies held their shape and had that perfect chewy middle. Does anyone else have a specific temp they aim for with butter?

2 comments

2 Comments

patricia_rodriguez1mo ago

I used to just go by "soft to the touch" and always got flat cookies until I tried temping it at 67 degrees exact. That small difference made them thick and perfect every time.

nancy301mo ago

You really think 67 degrees makes that big a difference?