The most popular story on the New York Times' Web site Wednesday dealt with the use of butter in cookies. Really?
All sarcasm aside as anyone who bakes (and eats) cookies knows that the secret indeed is butter (lots of it) to make the cookies yummy. The article talked about the care required with the handling of butter for making cookies. For instance, how many of us have popped a stick of butter in the microwave and ended up melting it instead of "softening"? The trick, the article says, is to cream the butter and keep the butter dough cold.
Apparently once butter melts, it's finito. Who knew?
The colder the butter, the better the structure of the cookie.
I learned more about butter in five minutes than I knew in all the years of fiddling around in the kitchen. It's well worth the time to click over to the nytimes.com and click on the top article of the day.
Anyone have any other thoughts on cookies and baking?
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