What’s the difference between baking with softened butter and melted butter?
I’m baking chocolate chip cookies and it says to use “softened (not melted) butter.” I tried softening it in the microwave but ended up melting it all. I used it anyway. Will my cookies taste different now?
Bandeeto Behr – It was a spur of the moment decision. I was craving cookies NOW so didn’t want to wait for softened butter. And I’ll definitely search for a butter boat because I get cookie cravings a lot!
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5 comments a "What’s the difference between baking with softened butter and melted butter?"
Softened butter is still a solid. Melted butter isn’t. It won’t affect the taste, but it might make the texture a bit different.
Melted is liquid and separates, softened is still bound together.
No, but they might be a little oilier. I think it has something to do with the seperation of the milk solids from the oil. In the future, when baking … if your recipe calls for softened butter or margarine … always think in advance and set all ingredients out … in time for things such as butter to soften or come to room temperature. While it is a little expensive, I’d search ‘Google or eBay’ for a butter bell or butter boat. This handy little gadget keeps the butter soft at all times … even to spread on hot biscuits just out of the oven. No waiting for the butter to melt on a piping hot buttermilk biscuit before cramming it down. LOL!!!.
The point being, is that melted butter is immediately absorbed by the first starch it comes into contact with (flour etc) therefore it can not be distributed through your mixture. But softened butter can be blended somewhat equally through the mix and make a better product.
It will make a little bit of difference in the texture of the finished cookies. Solid fats (like butter or shortening), until they melt, will sort of “hold space” in your baked goods as they begin to set up, leaving air pockets – so they’ll be fluffier than those made with liquid oils (or melted butter!). So…the cookies you made with your melted butter are likely to be a tad denser than they would otherwise have been. Most of us, not being gourmands, wouldn’t notice a drastic difference.
They will taste the same.
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