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Had to pick between butter and shortening for cookies today
I went with butter because I wanted that flavor, but my cookies spread way too thin and turned into a flat mess. The whole batch came out crunchy instead of soft. Has anyone else had this happen with all-butter recipes?
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stella6141mo ago
10 minutes of chill time before baking is key with butter. Last Christmas I learned the hard way by throwing dough straight from the mixer into the oven and ended up with puddles instead of cookies. What works for me is chilling the dough for at least an hour, sometimes two if I have time. Also try using a higher protein flour like bread flour, it holds its shape way better than all purpose. The butter flavor is worth it once you get those steps down, your mileage may vary but that combo fixed my flat cookie problems.
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