Burned three batches of cookies before I figured out the trick at a church bake sale

I was at St. Mary's fall bake sale last Saturday and a lady named Carol told me to chill my dough for 45 minutes before baking. Has anyone else found that just a little fridge time fixes the spread problem?

2 comments

2 Comments

phoenix2462d ago

Three batches? I'd call that a win compared to my first attempt - I think I ended up with one giant cookie frisbee after forgetting the baking soda entirely. Carol's advice is solid though, I swear by chilling for at least 30 minutes if I want the cookies to actually look like cookies and not pancakes. Maybe it's just me but the fridge step feels like the difference between 'I made these' and 'I baked these with some sort of plan'.

the_diana2d ago

Oh man, the giant cookie frisbee. I have been there. That's exactly what happened to me the first time I tried making chocolate chip cookies from scratch. I got so impatient waiting for the butter to soften that I just microwaved it until it was basically soup, and then forgot the whole "chill the dough" step. My "cookies" came out as one massive, greasy, flat disc that spread across the entire sheet. It was still edible, sure, but it looked more like a sad, oily pancake than a cookie. Chilling is non negotiable for me now too. I'll even pop the dough in the freezer for 15 minutes if I'm in a rush, it still helps way more than skipping it. Makes all the difference between something you'd be embarrassed to bring to a party and something people actually ask for the recipe for.