abbyd36•1mo agoMost Upvoted

I finally figured out why my cookies kept spreading into sad puddles

For like a year, every batch of chocolate chip cookies I made would melt into one giant sheet on the pan. I kept seeing people online say 'just chill your dough' but that never worked for me. The real issue was my butter was way too warm when I creamed it with the sugar. I started using a kitchen thermometer and realized my 'room temp' butter was actually 75 degrees, which is way too soft. Now I take it out of the fridge, cut it up, and wait exactly 20 minutes before I start. My cookies have held their shape perfectly for the last three batches. Has anyone else had to get this specific with butter temp?

3 comments

3 Comments

holly8981mo ago

My friend had the same thing happen with her shortbread.

susan761mo ago

What exactly happened to her shortbread, @holly898?

robert_craig21d ago

Hold on, I gotta jump in here real quick. Susan asked what happened to the shortbread, not that it happened with someone else's. Holly, you might've mixed up the question a bit. The original post was about a specific batch that went wrong, not just that it happens in general. I'd love to hear what actually went down with that shortbread, like did it burn or was it too crumbly. People are asking for details, not just a "same thing happened" story.