Question

question 18
chocolate chip cookies have too much spread, what is the most likely cause?
cold butter
under mixed during creaming
low oven temperature
the dough was chilled for one hour prior to baking.

Explanation:

Step1: Analyze the effects of each option

• Cold butter: When butter is cold, it doesn't spread as much during baking. So this is not the cause of too much spread.
• Under - mixed during creaming: Under - mixing during creaming (a process in cookie - making where butter and sugar are beaten together) doesn't directly lead to excessive spreading.
• The dough was chilled for one hour prior to baking: Chilling the dough helps to firm up the fat (usually butter) in the dough. This reduces spreading during baking. So this is not the cause.
• Low oven temperature: If the oven temperature is too low, the cookies will spread more. The butter in the cookie dough will melt more slowly, and the structure of the cookie (which is set by the heat - induced chemical reactions like protein coagulation and starch gelatinization) will not set quickly enough. As a result, the cookie has more time to spread out.

Answer:

Low oven temperature