Softened butter

On the benefit of using room-temperature, not melted butter 🧈

Cookie recipes often call for softened butter. Yet, I almost never remember to let my butter sit at room temperature before making cookies. I therefore often put it in the microwave for a few seconds and it ends up partially melted.

Beating softened butter with sugar usually allows for more air-incorporation, which leads to plumper cookies. Use melted butter and your cookies will very likely turn out flat.