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Question about how I stopped burning my cookies: freezer trick vs room temp butter
I used to always soften my butter on the counter for like 2 hours before baking cookies, and my cookies would spread out into these flat greasy puddles every single time. My sister in law who bakes for a living told me last month to just grate frozen butter with a cheese grater instead, and it felt so weird the first time I tried it. Turns out the little shreds mix into the flour way better and the dough holds its shape, my last batch of chocolate chip cookies came out thick and chewy for the first time in like 3 years. I also started chilling the dough for 30 minutes before scooping, which I never bothered with before because I was too impatient. The difference is honestly wild, my husband thought I bought them from a bakery. Now I'm wondering if the butter temp thing even matters as much as the chill time, or if it's both working together. Has anyone else switched to grating frozen butter and noticed a big change, or do you think the fridge rest is doing most of the work?
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foster.dylan12d ago
Read somewhere that cold dough keeps the fat solid longer so cookies spread less in the oven.
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