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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?
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holly89821d ago
My friend had the same thing happen with her shortbread.
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susan7621d ago
What exactly happened to her shortbread, @holly898?
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