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TIL freezing my butter for 15 minutes fixed my flat cookies
My chocolate chip cookies kept spreading into one giant pancake on the sheet, and I was ready to toss my recipe. A friend who works at a bakery in Denver told me to freeze the butter for 15 minutes before creaming it, not just soften it on the counter. I tried it on a random Tuesday and the dough held its shape way better, the cookies came out thick at about half an inch tall instead of flat. The edges stayed crisp and the middle was still soft, which never happened before. The only catch is you have to watch the clock or the butter gets too hard and won't mix right. Has anyone tried chilling the dough overnight too, and does that make an even bigger difference?
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