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Warning: I froze my butter for 15 minutes and my cookies stopped spreading flat
I bake chocolate chip cookies maybe twice a month and they always came out thin and greasy, flat as pancakes every single time. Last Saturday I got fed up after batch number four came out looking the same, so I googled around and read that cold dough is the whole game. I chopped my butter into cubes, stuck it in the freezer for 15 minutes, then mixed it in with the sugar until it looked like wet sand instead of cream. Scooped the dough onto the sheet and put the whole tray in the fridge for another 10 minutes before it went in the oven at 375. They came out thick and chewy with actual height, first time that has ever happened in my kitchen. My wife asked what I did different and I just pointed at the freezer. Does anybody else chill the dough and still get flat cookies, or is the butter temp really the one thing that matters here?
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