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My chocolate chip cookies turned into one giant flat puddle
Forgot to chill the dough before baking and my kitchen was like 80 degrees. Ended up with a single cookie sheet sized mess that took 20 minutes to scrape off. Anyone else ever completely ruin a batch because of the heat?
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gavine411mo ago
Heat is definitely part of it, but @hart.ryan has a point about the butter. Chilling firms up the fat, so without it, the dough just spreads before it sets.
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mary2393mo ago
A single cookie sheet sized mess is actually kind of impressive in a terrible way. hart.ryan might be onto something with the melted butter thing, but 80 degrees is just asking for trouble. Did it at least still taste okay?
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hart.ryan3mo ago
Saw a thing online that said melted butter is the main culprit for cookie spread. Your kitchen temp probably did the same thing.
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