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My butter was too soft for cookies so I chilled the dough 2 hours and got flat discs
Everyone says cold dough stops spread, but mine spread MORE than the room temp batch and I think it's because the butter was already greasy before chilling. I used 2 sticks of store brand butter that sat on the counter for 3 hours in my 78 degree kitchen. So is chilling dough a myth or did I just mess up the butter temp first?
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