What causes chocolate chip cookies to spread so flat and greasy during baking?

Several factors can cause chocolate chip cookies to spread excessively and become greasy during baking. Here are some common reasons:

1. Too Much Sugar:

- Excessive sugar content in the dough can cause cookies to spread more than desired. Sugar attracts moisture and interferes with the cookie's structure, leading to a flat, greasy appearance.

2. Overcreaming the Butter:

- Creaming butter and sugar creates air bubbles, which contribute to the cookie's rise and texture. However, overcreaming can incorporate too much air, resulting in cookies that spread excessively during baking.

3. Melted Butter:

- Using melted butter instead of softened butter can lead to greasy cookies. Melted butter creates a thinner batter that spreads more easily in the oven, resulting in flatter cookies.

4. Low Flour Content:

- Insufficient flour in the recipe can cause the cookies to lack the necessary structure to support their shape. Adding the correct amount of flour helps hold the ingredients together and prevents excessive spreading.

5. Warm Dough:

- If the cookie dough is too warm, it will spread more easily when placed in the oven. Always chill the cookie dough for at least 30 minutes before baking to help maintain their shape.

6. Overbaking:

- Baking the cookies for too long can cause them to spread excessively and become greasy. Follow the recommended baking time closely and check for doneness based on the recipe's instructions.

7. Baking Sheet Temperature:

- Using a cold or hot baking sheet can affect how the cookies bake. Preheat the baking sheet before placing the cookie dough to ensure uniform baking and prevent excessive spreading.

By understanding and avoiding these common causes, you can achieve perfectly textured chocolate chip cookies that hold their shape and have a balanced balance between crispness and chewiness.