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PSA: My neighbor's 8 year old kid watched me bake cookies and casually fixed my dough technique
So last Saturday I was in my kitchen trying to make chocolate chip cookies for a block party in our building, and my dough kept coming out super flat and greasy. My neighbor's kid, Marcus, who is 8, wandered over because he smelled the butter and just stood there watching me scoop dough onto the sheet. After like the third tray of sad pancake cookies, he goes "my grandma puts the dough in the fridge first, my mom says it's why hers don't melt." I kid you not, this tiny human dropped the answer I had been missing for almost two years of failed batches. I chilled the dough for 40 minutes, baked one tray, and they came out thick and chewy for the first time in maybe 15 tries. I gave the kid a whole plate to take home and he just shrugged like it was no big deal. Now I want to know, is the fridge trick really the whole story, or is there more to it like butter temp or flour type? What else am I missing that a grandma somewhere already knows?
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ivan_harris14h ago
Brown butter is the other half of that trick, melt it and let it cool back down before you mix it in. Grandma knew that one too, she just never wrote it down.
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