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My grandma said to chill the dough for 2 hours and my cookies finally stopped spreading
I used to skip the chill step because I was impatient, and my chocolate chip cookies came out flat as pancakes every single time. My grandma watched me pull a sad tray out of the oven at her house in Fresno on Easter and told me the butter needs time to firm up or it just melts into a puddle. I tried her way the next weekend, 2 hours in the fridge, and the cookies held their shape and got that chewy middle instead of crispy edges. She was right and I wasted about 4 batches of dough figuring that out. Does anyone else chill longer than that, or is 2 hours the sweet spot for you?
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