Why did my refrigerated chocolate chip cookie dough turn dry, and not spread out in the oven?
The other day I made chocolate chip cookie dough using "The New York Times" recipe:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔ cups (8 1/2 ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
however, I replaced the butter with browned butter. I refrigerated the dough for over 48 hours in the original mixing bowl and loosely covered it in saran wrap. The dough became very dry and when baked it didn't spread. Where did I go wrong??