Greasy Cookies with a previous successful recipe(s)
Dessert Person's Brown Butter Chocolate Chip and Marion Cunningham's Joyce's Lemon Cookie, cookies that I have baked successfully in the past both spread too much and were greasy. I used Trader Joes unsalted butter. Both were refrigerated for at least 24 hours. Chocolate Chip dough was in the wine refrigerator in the white wine section. As is, they are inedible. Too bad, I was very careful about weighing out ingredients. I am going to put them in the freezer and see what happens. I hate the greasy aspect of them. I have been trying hard to master baking. I am a good and experienced cook but boy baking stumps me sometimes.
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6 Comments
Flour isn't the same all year long. The wheats are different, the humidity changes, the duration since the flour was milled, temperature during transportation and store display, etc.
Also, the white wine zone in your wine cooler is not the same temperature as your conventional food refrigerator.
Remember that the concept of standardized measurements is a concept from the late 19th/early 20th century. Humans have been baking for far longer. While mass-based measurements help tremendously in achieving consistency, baking recipes aren't gospel. You still need to be aware that adjustments may need to be made depending on the conditions.
The Dessert Person recipe is listed in weight. There’s melted butter and heavy cream, and so it seems that this is a pretty fat heavy recipe to begin with. A slightly heavy hand in those ingredients or light hand in flour can make the cookies greasy.
I’m so sorry this happened to you. I hope the freezer helps. You could also try sitting them on a few layers of paper towels to let some of the excess butter absorb as you would with fried food. Good luck.