Question about my flat chocolate chip cookies from last Sunday

I followed the recipe exactly but they spread into thin puddles on the sheet. Did I maybe use butter that was too soft?

2 comments

2 Comments

Honestly, have you checked your baking soda? That stuff goes flat if it's old. I had the same thing happen, used a box that was in the back of the pantry for who knows how long. The cookies had no lift at all, just melted into sad little disks. It needs to be fresh to make the dough puff up. Maybe give it the water and vinegar test before your next batch.

logansullivan3d ago

Overly soft butter is a classic culprit for spread. The recipe might say "room temperature," but that's a wide range (and my kitchen is never the right temp). Try chilling your dough for at least 30 minutes before baking next time.