tag:blogger.com,1999:blog-3976667852687191736.post8437800801043635878..comments2024-03-27T12:25:12.271-04:00Comments on latent chestnut: Chocolate Cookies - Yum! Yum! Yum!Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3976667852687191736.post-78642320949546567182011-12-23T07:40:36.867-05:002011-12-23T07:40:36.867-05:00Merry Christmas, Jeff! If you are referring to th...Merry Christmas, Jeff! If you are referring to the consistency of the butter in comparison to shetening or margarine, I can't really comment because I have used only butter for so long. <br /><br />Otherwise, the consistency of the butter does matter as far as creaming it with the sugar before adding additional ingredients. For the most part, you want to start with room temperature butter and mix it with the sugar until you have a homogenous paste. The butter and sugar should be completely integrated and it should look like wet sand. If you mix them too much or too little, it will change the outcome of your cookie.Luke Legerhttps://www.blogger.com/profile/10301106808789201444noreply@blogger.comtag:blogger.com,1999:blog-3976667852687191736.post-15096450683676472852011-12-22T08:39:06.668-05:002011-12-22T08:39:06.668-05:00luke! Merry Christmas! hey, do you find that the c...luke! Merry Christmas! hey, do you find that the consistency of the butter affects how your cookies turn out? or is it just me?weakknees@gbpackersfan.comhttps://www.blogger.com/profile/09984111344892039549noreply@blogger.com