My chocolate chip cookies came out flat as pancakes after I swapped the butter, and I'm not convinced it's the butter's fault.

I ran out of unsalted butter last weekend and used a salted, European-style butter I had in the fridge instead. Every recipe and forum post says this is a surefire way to get a puddle, but mine actually spread less than usual. They were still too flat for my liking, but they had a crisp edge and a chewy center that was honestly better than my last batch. I think the real fail was my oven temp, which runs about 15 degrees cool, not the fat content. Has anyone else had a baking 'rule' completely backfire on them with a simple swap?

2 comments

2 Comments

jones.mason2d ago

You're right about the oven temp being the real culprit. I've had recipes work fine after swapping ingredients, but a bad oven reading will wreck anything. Those baking rules aren't always as solid as they claim.

casey_brown2d ago

My old apartment oven ran 25 degrees cold and ruined so many batches of cookies.