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Put my butter in the freezer for 10 minutes before creaming and the cookies came out flat, now I can't decide if it's a real trick or luck
Made chocolate chip cookies last Saturday and the dough kept spreading into one big sheet on the pan. Read somewhere that cold butter makes the dough hold its shape, so I froze my butter for 10 minutes and cubed it before creaming with the sugar. First batch came out thick and chewy, exactly how I wanted. Second batch I got lazy and used room temp butter, and they spread out flat again, same recipe, same oven, same pan. Now I'm torn on whether the cold butter is actually the fix or if I just got lucky with the first tray. Some people swear you need room temp butter or the sugar won't dissolve right, and others say cold butter is the whole secret. So which side are you on, cold butter or room temp, and what actually happens to your cookies?
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