Changed my mind about chilling cookie dough after a flat batch disaster

My chocolate chip cookies kept spreading into sad puddles, so I finally stuck the bowl in the fridge for a solid hour before baking. The next batch came out thick and chewy, exactly how I wanted. Anyone have a different trick for controlling spread?

3 comments

3 Comments

the_mia2mo ago

What temperature are you baking at? A hotter oven can sometimes set the edges faster before they spread too much.

wendy_murphy162mo ago

Totally, that's a great point. I cranked mine up to 375 last time and it made a huge difference. My last batch kept its shape way better and got that nice crisp edge without burning. I used to bake everything at 350 and wondered why they always went flat. What temp do you usually find works best?

shane_moore871mo ago

Changed my mind about chilling cookie dough after a flat batch disaster" hits close to home. I had the same exact thing happen with a batch of chocolate chip cookies last month, they just turned into greasy pancakes. Chilling for an hour really is the fix, it lets the butter firm up so they don't spread as fast. I also started using a cookie scoop to get even sized balls, that helped keep them from turning into one giant blob.