Imported from Instagram
Cold Butter Chunky Cookies
A unique method for thick, chunky cookies using cold butter instead of room temperature to create a specific crumbly yet moist texture that holds its shape during baking.
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Ingredients
- butter (cold, cubed or sliced)
- sugars (likely a mix of white and brown sugar)
- vanilla extract
- eggs
- dry ingredients (flour, baking soda/powder, salt)
- mix-ins (chocolate chips, nuts, etc.)
Steps
- 1
Cube or slice up your cold butter.
- 2
Place the cold butter in a mixer and mix on low-medium speed for 30 seconds to rough up the edges.
- 3
Add the sugars and mix for 90 seconds.
- 4
Add the vanilla and eggs, then mix for 20 seconds.
- 5
Add all dry ingredients and mix for 30 seconds. The dough will appear crumbly but should be moist.
- 6
Hand incorporate your mix-ins.
- 7
Portion the dough and freeze for at least 3 hours.
- 8
Preheat oven to 375°F (190°C) and bake the frozen dough portions for 16 minutes.
- 9
Let the cookies rest on the pan for 20 minutes before touching or moving them.
Notes
The author emphasizes that using cold butter and baking from frozen is essential for the chemical structure and final texture; room temperature butter will not yield the same result.
Nutrition per serving
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