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Butter temperature debate - room temp or straight from the fridge for cookies?
I spent years creaming butter straight from the fridge for chocolate chip cookies, thinking it was fine. Then a friend watched me do it and said 'your butter is way too cold, that's why they spread weird.' I tried room temp butter on the next batch and they actually puffed up properly. So which is it for you guys - do you wait for it to soften or just go for it cold?
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williamw757d ago
Grant155 said cold dough holds its shape and honestly I was skeptical for years but now I always let my butter sit out first.
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marybutler7d ago
Nah I actually get better texture when I use it straight from the fridge, they spread less that way.
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