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Vent: I froze my butter for 20 minutes and my cookies finally stopped spreading flat
Every batch of chocolate chip cookies I made for the past 6 months turned into one giant flat pancake on the sheet. I tried chilling the dough overnight, I tried a different brand of flour, nothing worked. Then my neighbor in Dayton mentioned she grates frozen butter into her dry mix instead of softening it on the counter. I gave it a shot with a box grater and baked them at 375 for exactly 11 minutes, and they came out thick and chewy for the first time ever. Has anyone else tried the frozen butter thing, or is there a better way to keep them from spreading?
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