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Shoutout to my neighbor for the butter trick that saved my cookies
After my chocolate chip cookies came out flat three times in a row last week, she told me to freeze the butter for 15 minutes before creaming it, and the next batch was perfect.
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william_harris9d ago
So you freeze it for 15 minutes. Does that work with salted and unsalted butter the same, or does one work better? I've always just used it straight from the fridge.
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parkerbrown9d ago
Works the same for both, honestly. The salt doesn't change how cold it gets. The real trick is the 15 minutes gets it firm but not rock hard, so it creams with sugar way better than straight from the fridge. That fridge butter just smears around.
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reed.skyler9d ago
Actually, the salt does make a small difference in how the butter behaves when it's cold. Salted butter has a slightly lower water content, so it can get a tiny bit harder in the fridge or freezer compared to unsalted. @parkerbrown is right that the main goal is that just-firm texture, but starting from frozen is risky. Fifteen minutes from frozen can still leave an icy core that messes up your creaming. Better to take fridge-cold butter and give it that short counter rest to soften the outside evenly.
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