humbakerboy

March 10, 2015 at 4:06am

I had a question about substitutions in cookie recipes. I've been experimenting with dairy free butter sticks, this particular brand is meant to be a 1:1 swap in baking applications and it has the same firmness that real butter does. Which lead me to believe I could keep the same temperature, but the cookies spread and burnt at the edges in well under the time that the recipe had allotted. Is this a substitution error or would you recommend chilling the dough first and giving it another try?
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.