Chilling cookie dough does nothing for spread. My batches are always flat.

Tried it cold and room temp. Same result every time.

3 comments

3 Comments

Wait, you think chilling does nothing? That's wild. Every recipe I've ever seen says cold butter is the whole point. If your dough is room temp, the butter melts before the cookie sets. That's why you get puddles instead of cookies. Are you sure your butter was actually cold to start with? Like, straight from the fridge cold?

the_mason7d ago

Did you read that article where some chefs skip chilling? I heard somewhere it just helps with sticky dough, not the butter thing.

mary_kelly1d ago

Ever see what happens when you skip the chill? My friend tried baking warm dough and got greasy blobs because the butter leaked out everywhere. So yeah, chilling is about the butter too.