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Can we talk about how I used to just dump all my cookie dough ingredients in a bowl at once?
For years my chocolate chip cookies came out flat and greasy, but then I watched a video from a baker in Portland who stressed creaming the butter and sugar for a full three minutes. I switched to that method last month and suddenly my cookies have perfect height and chew. Who else had a total cookie texture turnaround from one simple change?
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sanchez.holly22h ago
My aunt swore by using cold shortening instead of butter.
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ellis.jennifer1d ago
Did my friend's cookies finally stop spreading after she chilled the dough?
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Maybe she's measuring the flour wrong. Scooping packs it down and adds too much.
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