Maybe you can tell me what I'm doing wrong. I mixed up some cookie dough last night and baked about half of them straight off, and they came out looking normal. But then I had to go do a thing, so I covered the mixing bowl in plastic wrap and stuck it in the refrigerator. This evening I pulled it out to make the rest of the cookies-- but they came out flat! Like almost liquid flat, with sad chocolate chips poking up out of the middle. I've always heard that refrigerating cookie dough makes it better, so what the heck? Should I adjust the baking temperature or something?

• Reply