Recently I had a great question regarding how I was to keep my chocolate chip cookies from spreading while baking.
1. I always cream my butter and sugar really well to insure proper aeration. (To know you have acheived proper mixing time you should notice that the butter/sugar mixture is very light in color and texture).
2. Once the dough was made I rolled it into logs, wrapped them in parchment and stuck some in the freezer and some in the refridgerator. When I had a hankering for some cookies I just sliced and baked directly from the fridge or freezer.
Thanks for the question. I hope that helped and inspired some cookie baking.
They do have a fantastic shape and look simply sinful. Will have to remember your tips in the future when making cookies.
If these cookies don’t inspire some baking, nothing will.
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Did I ask that? If I didn’t, I’ve thought about asking you that exact question roughly one million times. Very helpful post, thank you.
Yep, the butter thing was my problem. I have some beautiful-looking cookie dough in the freezer, right now, waiting to be sliced and baked…and eaten.
Thea – it wasn’t you who asked but I’m glad your question got answered as well. If you are ever unsure of the results and need someone to taste test – well then, you know where I live!!
Funny thing, actually. It seems the butter wasn’t my problem–I still don’t know what the problem is, because the cookies still spread and they’re too brown. Phooey. Any further tips?
Thea – if you send me your recipe I should be able to figure it out. First off… how much baking soda is in your recipe. Baking soda makes the cookies brown… also check your oven temp to see how accurate it is.
Don’t you worry… we’ll figure it out!!
May i request for the recipes of the chocolate chip cookie please? Really looks yummy.