I made a batch of cookies today, a recipe I have made hundreds of times and the only variable is that instead of using land o lakes butter which I normally bake cookies with I had some plugra at room temp so used that. These cookies usually come out very soft and chewy and today I could use them as a weapon they are so hard. Any insight would be greatly appreciated, Could it be the change in butter??
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)