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Butter was too cold for 1 year straight and I finally figured out why my cookies kept spreading
Every batch I made came out flat and greasy. Turns out I was pulling butter straight from the fridge and mixing it in cold, so it never creamed with the sugar. Now I leave it on the counter for 45 minutes and my chocolate chip cookies hold their shape. Anyone else mess this up for way too long before catching it?
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xenaw254d ago
Tbh cold butter isn't really why they spread, it's more about the dough being warm or your butter melting too fast in the oven. Cold butter straight from the fridge usually makes cookies thicker if anything, so something else might've been going on.
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