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My chocolate chip cookies spread way too thin in the oven
I followed my usual recipe but used melted butter instead of softened. Now they're more like lace cookies than chewy ones. I guess temperature matters more than I thought. What's your trick for getting thick, soft cookies every time?
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michaelw752mo ago
Ah, melted butter is absolutely the culprit! Chill your dough for an hour before baking next time.
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robin1862mo ago
Ugh, melted butter is a guaranteed spread! It's all about the butter temp. Softened butter creams with sugar to trap air, that's your structure. Melted butter makes the dough too loose and greasy. You gotta chill that dough, at least two hours. Cold dough hits the hot oven and sets before it can run everywhere. Seriously, never skip the chill.
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