Question 1

WHY DIDN'T MY COOKIES SPREAD?

Accepted Answer

You didn't weigh your flour and/or you didn't add back the lost water. It’s super important you use exactly 270g of all-purpose flour and add back your water. Use a kitchen scale for best results with the flour and the water.

Question 2

MY COOKIES SPREAD TOO MUCH-- WHAT HAPPENED?

Accepted Answer

In my decade of experience with folks making my chocolate chip cookies, you can do everything right (weighing flour, chilling dough) and your cookies can still spread. Try reducing your oven temperature to 325ºF (163ºC).

Question 3

I HAVE BROWN FLECKS IN MY BUTTER-- IS THIS NORMAL?

Accepted Answer

Totally normal and encouraged! When butter cooks, the milk proteins brown and will show as a stark contrast to the rest of the butter, therefore making the cookie dough appear to have brown flecks. They're flavor flecks. Honor them. They are the best.

egg yolk

Best Brown Butter Chocolate Chip Cookies

Easy Lemon Curd Recipe

Mini Chocolate Chip Cookies

Featured on

QUICK LINKS

meet lynn
Privacy Policy
recipe index
recipe filter
cookbooks & courses

Connect

Instagram
facebook
pinterest
YouTube
Subscribe

Featured on

QUICK LINKS

meet lynnPrivacy Policyrecipe indexrecipe filtercookbooks & courses

Connect

InstagramfacebookpinterestYouTubeSubscribe

meet lynn
Privacy Policy
recipe index
recipe filter
cookbooks & courses

Instagram
facebook
pinterest
YouTube
Subscribe