Are you able to elaborate on cool, melted butter? You wish to melt the butter and then set it apart to allow it cool, therefore it's perhaps not hot whenever you mix it in. Well your answer makes me feel ...
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- Can you elaborate on cool, melted butter?
- You want to melt the butter and then set it aside to let it cool, so it's not hot when you mix it in.
- Well your answer makes me feel like a dolt. I guess I was picturing cooled butter being in a solid state. So you're looking for melted, but not hot butter. Easy enough. Thanks for the write up, nice work 🙂
- Aw no it was a perfectly valid question. If you put it back in the fridge it will harden up, but if you leave it out at room temperature for 10 minutes or so it will still be liquidy =)
- Second part probably doesn't apply as much since you leave it in the fridge for 30-60 minutes. Still, I've made a lot of cookies in my day, and I stand completely behind the cooled melted butter tip, it's the real key to consistent great chewy chocolate chip cookies. Also the ratio of brown sugar to white, but yeah.
- I was wondering about the exact same thing. Thanks for asking the question!
- How did you melt the butter?
- I just melt mine in a microwave-safe bowl. I cut the butter up a bit so it will fit in the bowl, cover the top with a paper plate (to prevent splatter), and microwave for 30 seconds. Then I check and microwave for 15 more seconds if necessary. Don't over-microwave or you can burn your butter (and bowl!) I did that before =(
- Just curious, I usually just mix it as is since I never read anything on it, what letting it cool do?
- Most importantly, it prevents the butter from cooking the eggs and creating gross sweet egg lumps (which will also change the consistency of your cookie), and it also creates a less greasy cookie dough that doesn't need to be refrigerated as long.
- I just made cookies like this last week, and was really really really surprised how much this improved the quality. Read more comments