Made Dorie Greenspan's World Peace/Korova cookies. Have made them many times before with no problem. This time, even though refrigerated dough, etc. they bubbled and flattened ridiculously in oven. Used a store brand butter for the first time, White Rose. Is that the culprit? Does it have too high a moisture content for cookies? Thanks.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)