Journal to a Muse

More reasons I love getting the New York Times.

This morning there was a front page article about butter.
And the reason I was SO enchanted that I let my breakfast coffee get cold was that the butter was in the context of cookies

Turns out that if you over-soften butter before you mix it, the cookies just won't be the same! Over-softening (i.e. MELTING) makes it so that the batter won't hold as much air as it could, so you'll have flat, heavy cookies. And who would want that?
Oh, and if you want to make PERFECT chocolate chip cookies, there are secrets (ha... in the NYTimes) HERE.