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I finally figured out why my cookies were always flat
I was making my usual chocolate chip recipe last week and they spread into sad, thin puddles again. My friend pointed out I was using the butter straight from the fridge and just chopping it into chunks before creaming. I guess cold butter doesn't mix with sugar right, so you don't get enough air in the dough. I let it soften for an hour next time and they came out perfect and thick. Does anyone else have a simple trick they missed for way too long?
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