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I used to soften butter in the microwave and ruin it every single time
For years I nuked cold butter on high for 30 seconds and ended up with a melted puddle in the middle and a rock hard stick on the outside. Now I cut it into small cubes and let it sit on the counter for about 20 minutes, or if I'm in a hurry I grate it with a cheese grater into the bowl. My chocolate chip cookies finally stopped spreading into flat greasy discs, and last weekend my sister asked what bakery I bought them from. Anyone else got a trick for getting butter to room temp fast without wrecking it?
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