Figured out a trick to stop my cookies from spreading into one giant blob

I kept having this problem where my chocolate chip cookies would just melt into each other on the pan and turn into one massive flat cookie. Tried chilling the dough for an hour and that helped a bit but not enough. Then I saw a tip online about using butter that's still a little cold instead of room temp. So last weekend I cubed my butter straight from the fridge and creamed it with sugar for like 3 extra minutes until it got fluffy. The cookies came out thick and actually held their shape without turning into a pancake. I also put the baking sheet in the freezer for 10 minutes right before they went in the oven. Has anyone else tried this method or do you have a different way to stop the spread?

2 comments

2 Comments

thompson.robin29d ago

Hmm, cold butter always makes my cookies too puffy and cakey for my taste lol.

charles_chen9328d ago

Oh yeah you gotta try the cold butter thing, it's a game changer for sure! I had the same exact problem with my cookies turning into flat discs no matter what I did. Cold butter straight from the fridge gives them that perfect shape without making them too thick or cakey like the other comment said. I also started using parchment paper instead of greasing the pan and that helped me a ton too. Chilling the dough for like 30 minutes before baking really locks in the shape without needing to freeze the whole pan. I honestly can't go back to room temp butter anymore for cookies.