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Froze my butter for 15 minutes and my cookies finally stopped spreading into pancakes
For about 2 years my chocolate chip cookies kept coming out flat and greasy no matter what recipe I used. Last Saturday I was rushing to get a batch in the oven before my sister came over and I tossed the butter in the freezer for 15 minutes just to cool it down fast. The dough held its shape way better and the cookies came out thick with actual chewy middles instead of lacy edges. I tried the same thing again on Tuesday with the exact same recipe and got the same result, so it was not a fluke. Anyone else have a dumb little fix like this that took way too long to figure out?
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