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Saw a tip about chilling cookie dough overnight and it actually fixed my spread problem
I read a random comment on a recipe site saying to chill dough for at least 12 hours before baking. I always skipped that because I wanted cookies right then lol. Finally tried it with a batch this past Saturday and my cookies came out thick and soft instead of flat pancakes. The flavor was deeper too. Has anyone else noticed a huge difference with overnight chilling or is it just this recipe? I used my usual chocolate chip recipe, nothing fancy, in my tiny 1990s oven in Tampa.
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lilykelly1mo ago
Tried the overnight chill thing too and honestly I didn't see much of a change with my usual recipe. My cookies stayed about the same, maybe a little less spread but nothing that made me want to wait 12 hours every time. Think it depends a lot on the recipe and how much butter or sugar is in there, so it might be more about that than the chilling itself.
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