1
My chocolate chip cookies didn't spread into puddles for once, lol
I usually end up with flat, greasy cookies no matter what recipe I use. This time, I chilled the dough overnight and used a cooler baking sheet, and they came out perfect. What's your go-to fix for cookie disasters?
3 comments
Log in to join the discussion
Log In3 Comments
nathan_lopez692d ago
Chilling the dough overnight was a game changer for me too. Weighing the flour like @the_michael mentioned finally fixed my flat cookie problem. Pulling them out when they look a tiny bit raw in the middle lets them set up perfect on the pan.
6
susan_wright342d ago
Chilling your dough overnight is the real hero for stopping spread. Using a cooler baking sheet might not do much if your dough is already cold. Cold dough slows down how fast the butter melts, so the pan's starting heat is less important. My go-to fix is to always use a kitchen scale for flour, because cups can be wrong. Why do so many recipes rely on cups when weight is better? Also, pulling cookies out when they look slightly underdone lets them finish on the hot pan.
5
the_michael2d ago
Oh man, my buddy Alex had the same issue last week. He made cookies that spread into one big mess because he skipped chilling the dough. After that, he got a kitchen scale and now weighs his flour every time. He chills the dough overnight and takes the cookies out when they look a little underbaked. They finish cooking on the hot pan and turn out just right.
0