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My sister in law swore thawing butter in the microwave on defrost would be fine and now my cookies look like cow patties
So last Saturday I'm making chocolate chip cookies for my nephew's birthday party, nothing fancy, just the recipe off the back of the chip bag that I have made maybe 40 times in my life. My sister in law is standing in my kitchen watching me and she goes, just nuke the butter on defrost for a minute, it softens it right up. I said I always just leave it on the counter for an hour and she waved me off. So I did it. The butter melted on the edges and stayed a rock in the middle, which of course creams into this gross greasy soup, and I was too stubborn to start over since I had already mixed in the sugar. The dough looked wet and shiny which should have been my first clue. Cookies came out flat as pancakes, spread into each other on the sheet, and the edges burned while the middle stayed raw and greasy. My nephew ate one and asked why they taste like butter soup. So was she right, wrong, or does it depend on the recipe? I need somebody to settle this.
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christopherw3428d ago
Yeah the defrost trick only works if you babysit it in short bursts and flip the stick halfway, but even then you get soft edges and a cold middle. If the recipe calls for softened butter you want it cool to the touch, not melty, or the dough goes greasy and spreads out flat every time. Your sister in law wasn't totally wrong, she just gave you the version that ruins cookies.
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kimfisher28d ago
Butter temp matters way more than people realize because of the water content. American butter is only about 80 percent fat, so when it melts you're basically dumping extra liquid into the dough, which is why they spread and got greasy. Cold butter actually traps little pockets of steam that puff things up, so the whole defrost thing hurts you twice.
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