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Heads up: Chilling dough made my cookies flat for years
Honestly, I always chilled my cookie dough because every blog says to do it. Tbh, this led to thin, crispy cookies that never held up. After I baked a batch right after mixing, they were thick and soft instead. Ngl, skipping the chill step saved my bakes and a lot of fridge space.
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the_eric7mo ago
Chilling dough is key for certain recipes though. My chocolate chip cookies turn into greasy puddles without at least an hour in the fridge. That rest time lets the flour soak up the wet stuff, so they bake up thicker. Skipping it might work for some mixes, but it ruins a classic Tollhouse-style dough. You get way more control over the spread when you chill.
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nathan2267mo ago
Toss that chilling advice out with last year's leftovers and enjoy your extra fridge space.
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