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Overheard a baker at the farmer's market say her cookies spread because of the butter temperature
I was picking up some jam at the Saturday market and the baker next door was telling a customer why her chocolate chip cookies kept turning into flat pancakes. She said, 'If your butter is too warm, they'll just run right off the sheet.' I always just threw the sticks in the microwave for 30 seconds without thinking. Tried her tip of leaving them out for exactly an hour before baking, and my next batch held their shape perfectly. Has anyone else found a sweet spot for butter that isn't rock hard but also not greasy?
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