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Pro tip: I thought putting my cookie dough in the fridge for 24 hours was pointless, but my last batch proved me wrong.
The texture was way better and they spread less, which I finally noticed after comparing it to my usual 1-hour chill. Has anyone else found a specific chill time that works best for chocolate chip?
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perry.evan5d ago
Oh man, I was the same way. I used to just toss the dough in for maybe an hour tops. But one time I forgot a bowl in the back for a full day, baked them anyway, and wow. The cookies were way thicker, chewier in the middle, and the flavor was deeper, like the brown sugar really settled in. Now I won't bake a batch without that long chill.
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miam754d ago
Totally. I did a full 48 hour chill once. Game changer. The edges got crisp but the centers stayed soft for days. It was like a different cookie. Flour really soaks up the wet stuff. Now I always make the dough on Friday for a Sunday bake.
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