Hot take: butter is always better than margarine in baking, no exceptions

I did a side by side test last Sunday with two batches of chocolate chip cookies using the exact same recipe from my grandma. One batch used unsalted butter and the other used a popular margarine stick I grabbed at the store. The butter cookies came out golden with crispy edges and soft centers that actually held their shape the next day. The margarine cookies spread out flat and got this greasy weird film on top that felt like wax on my tongue. I have tried margarine in cakes and muffins before and it always gives that fake glossy look that butter never does. People say margarine is cheaper but for 4 dollars more you get actual flavor that makes your kitchen smell like a bakery. Why would you bother baking at all if you are just going to use something that tastes like plastic? Has anyone else done this test or am I the only one who cares this much about cookie texture?

2 comments

2 Comments

hugo_robinson2511d ago

Butter has way less water so your gluten development is more consistent.

wesley_adams9d ago

Totally agree with @hugo_robinson25 on the water content thing. I saw a video from a food science channel that said butter's lower water content makes a huge difference in how those gluten strands tighten up in the oven.