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Skipping the chill step made my cookies better. Don't believe the hype.
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drew_hart46mo ago
Wait, so warmer dough spreads less?
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the_kevin6mo ago
Yeah, the butter starts to melt around 68 degrees. A warm, soft dough with melted butter is just going to run all over the pan before it sets. You have to start with dough that's actually cold, straight from the fridge for at least an hour, or you get a cookie puddle. I learned that the hard way with a whole batch of sad, flat gingerbread.
4
smith.nancy5mo ago
Honestly, I just chill my baking sheets too. Cold dough on a cold pan makes a huge difference.
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