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I used to chill my cookie dough for 2 days until my aunt in Boise called it a waste of fridge space
I always heard you have to rest cookie dough for 48 hours to get that bakery taste, so I did it for years and planned my baking around it. My aunt Carol watched me do it at her place in Boise last spring and said straight out that a couple hours in the fridge does the same job and I was just making myself wait. I tried her way with a batch of chocolate chip cookies and honestly could not taste a difference between 2 hours and 2 days. Now I rest dough for 2 hours and bake the same night, so what is the longest you have actually chilled dough before it stopped helping?
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graceblack24d ago
Interesting that you say you "could not taste a difference" because that actually goes against everything the pros say. Serious bakers have tested this over and over, and the longer rest lets the flour soak up the liquid and the flavors really build, so you get a deeper toffee kind of taste instead of a flat sugary one. Two days is not a waste of fridge space, it is the whole point of making the dough ahead. Your aunt might have just gotten used to her fast way and talked you into it. Did you actually do a side by side blind test, or did you just want to believe her so you could bake sooner?
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