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Serious question, why did my brown butter cookies spread into one giant sheet?
Made a batch of brown butter chocolate chip cookies last Thursday for a bake sale at my kid's school in Albany, and all 12 of them melted into one flat sheet on the pan. I chilled the dough for 2 hours like the recipe said, but I think the butter was still too warm when I mixed it in. The edges got dark and crispy while the middle stayed raw, so I had to toss the whole tray. I tried again on Sunday with butter I let sit in the fridge for 30 minutes first, and they held their shape way better. Turns out cold dough is the real trick, not just chilled butter. Has anyone else had a batch turn into one cookie, and what temp do you pull yours out at?
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