I used to think you had to bake cookies right after you mixed the dough

For years, my chocolate chip cookies were always too flat, until I saw a video from a baker in Chicago who said to chill the dough for at least 3 hours. I tried it last night and the cookies came out thick and chewy, not like puddles. Does chilling dough work for other things like sugar cookies too?

3 comments

3 Comments

hayden_johnson1mo ago

Ever try to bake with melted butter straight from the microwave?

noah_barnes1mo ago

Oh man, chilling dough is a total game changer! That baker was right, it lets the flour really soak up the wet stuff so your cookies don't just melt into a flat mess. It works for sugar cookies too, and actually makes them way easier to cut out if you're doing shapes. It's kinda like what @hayden_johnson was getting at with the butter, temperature control is everything. Using cold, solid butter instead of melted makes a huge difference for structure, and chilling just locks that in. I even chill my dough for brown butter chocolate chip cookies overnight now, the flavor gets deeper and they bake up perfectly.

spencer19917d ago

Plus it stops you from eating half the raw dough while you wait, which is a real win.