4d (edited) • General discussion
🍪 Cookie Science series
1.2 Melted Butter — What Really Happens
When butter is melted, it loses its solid fat structure.
In cookie dough, this means:
- No air is trapped during mixing
- Fat is already liquid before baking starts
Once the dough goes into the oven, melted butter spreads immediately.
The dough flattens before proteins and starches have time to set.
That’s why cookies made with melted butter often:
- Spread more
- Bake thinner
- Have crisp edges and less height
This doesn’t mean melted butter is “wrong” —
it simply creates a different structure and texture.
Understanding when fat melts is the key to controlling cookie shape.
In the next part, we’ll look at why room temperature butter is often ideal.
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🍪 Cookie Science series
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