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My butter was too cold for cookies so I grated it like cheese and the batch came out flat
Last weekend I tried making chocolate chip cookies for a potluck in Denver and pulled the butter straight from the fridge, so it was rock hard and my hand mixer started smoking. Out of pure laziness I grabbed the cheese grater, shredded the stick into little curls, and mixed it in cold, which made the dough greasy and the cookies spread into one giant sheet pan cookie. Has anyone else tried grating frozen butter for cookies, and did yours actually hold their shape or did I just invent a really flat brownie?
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