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Tried melted butter in my chocolate chip cookies last weekend, and now I get why my grandma always did it that way
I made two batches on Saturday, one with softened butter creamed with the sugar like I always do, and one with butter I melted and let cool for 10 minutes first. The melted batch spread out flatter but came out way chewier in the middle, and my wife ate four of them before dinner so I guess that settles it. The creamed ones were puffier and honestly a little cakey, which I never noticed before. Anyone else mess with melted butter, and do you chill the dough after or just bake straight away?
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