Recipes

[River Song]

For chocolate chip cookies, instead of creaming the butter with the sugar, try melting the butter to add to the sugar.  Creaming butter with sugar creates air cells in the batter.  These air cells expand during baking, leading to cookies that rise.  Using melted butter creates a batter that spreads and provides a chewy texture.  To keep  the cookie from becoming tough, add a little extra fat in the form of an extra egg yolk.

[ECBG]

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@deepwaterdotter wrote:

Do you wrap the dough tightly in plastic wrap before storing it in the Lock and Lock container?  I wonder if it might be drying out a bit by the air in the container.

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@deepwaterdotter 

Your moisture question answer depends on the cookie recipe in question.

Follow your recipe to the last word.  There are interactions that happen to give you the success you depend on.

Melted butter gives cookies that spread out on the cookie sheet.  Soft means soft.

[Flatbush]

@ECBG 

Thanks for the picture. It made the info very clear and simple..

[Harpa]

@sharkb8and @ECBG  - In the case of melted butter, then there is no need to refrigerate the dough. Because you'll never get the same effect no matter how long you get the dough back to room temp.