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Baked 14 dozen cookies for a school fundraiser last Tuesday and the butter was too warm
Every tray spread into one flat sheet in the oven, and I had to scrape and re-chill the dough for 40 minutes to save the batch. Does anyone else check butter temp by feel or do you actually use a thermometer?
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lopez.quinn9d ago
Yikes, 14 dozen is a lot of dough to lose to soft butter. I'm curious how warm your kitchen was that day, since even chilled dough can turn greasy fast when the room is toasty. Do you stick the whole bowl back in the fridge between trays, or just work in small batches?
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