In their continuing quest to help you create your favorite cookies, Pioneer staff investigate the effect of melting the butter in a chocolate chip cookie recipe. Can tasters tell the difference? And which do they like best?
The biggest benefit for melted/not-creaming is you do not need a mixer at all and can make the dough with only a large bowl, spatula and scale. Put a large non-metal bowl in the microwave with only the butter and melt...Place the bowl w/melted butter onto the scale, zero out the weight then add your ingredients by weight. You can pour the dry ingredients like flour directly from the bag. If you get too much, use the spatula to scoop some out. When I use this method, I typical mix the sugar, melted butter and vanilla until incorporated, then mix in one egg at a time, then the dry ingredients.
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So how do you measure your butter before using it, in ml or grams? Because if we measure solid butter in ml, after melting it the weight changes. If solid it was 150 ml, melted will come out with different waight. It can spoil the recipes 😕
@@d.d.4811 With melting butter the loss is minimal however if BROWNING the butter there is a much greater loss. The solution is to weigh your butter after its melted/browned and if it's 141ml, weigh out the missing ml's in this case 9ml, and add the 9ml to the melted/browned butter
