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Recently I had a great question regarding how I was to keep my chocolate chip cookies from spreading while baking.

1. I always cream my butter and sugar really well to insure proper aeration. (To know you have acheived proper mixing time you should notice that the butter/sugar mixture is very light in color and texture).

2. Once the dough was made I rolled it into logs, wrapped them in parchment and stuck some in the freezer and some in the refridgerator. When I had a hankering for some cookies I just sliced and baked directly from the fridge or freezer.

Thanks for the question. I hope that helped and inspired some cookie baking.

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