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Changed my mind about chilling cookie dough after a flat batch disaster
My chocolate chip cookies kept spreading into sad puddles, so I finally stuck the bowl in the fridge for a solid hour before baking. The next batch came out thick and chewy, exactly how I wanted. Anyone have a different trick for controlling spread?
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the_mia23d ago
What temperature are you baking at? A hotter oven can sometimes set the edges faster before they spread too much.
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wendy_murphy1622d ago
Totally, that's a great point. I cranked mine up to 375 last time and it made a huge difference. My last batch kept its shape way better and got that nice crisp edge without burning. I used to bake everything at 350 and wondered why they always went flat. What temp do you usually find works best?
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