The article discusses the impact of using margarine versus butter in cookie recipes. Margarine contains more water than butter, leading to quicker evaporation and causing cookies to spread too thin while baking. This not only risks burning but changes the texture to overly crispy. For chewier cookies, melted butter is recommended, as it creates a desirable dough consistency. Butter enhances flavor, and browning butter before use adds rich caramelized notes. It's crucial to follow recipes that specify butter properly to achieve the best results.
Cookies may spread too thin or burn if you swap or use the wrong ingredients, but you can prevent this simply by replacing margarine with butter.
The extra water in margarine evaporates out of the cookie dough more quickly, causing the cookies to spread thinner.
If you still prefer chewier cookies that spread more, melted butter gives the cookie dough just the right texture to achieve this.
Butter also enhances the flavor of cookies. You can even brown the butter for more depth of flavor with caramelized notes before adding it to your cookie dough.
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