Saw a tip about chilling cookie dough overnight and thought it was overkill until I tried it

Honestly, I always skipped the whole chill-the-dough step for chocolate chip cookies. But last Tuesday I made a batch with some dough that sat in the fridge for 18 hours and the difference was wild. They came out way thicker and chewier without spreading into flat disks. Anyone else have a baking trick they resisted trying for way too long?

2 comments

2 Comments

bens8118d ago

Have you ever tried baking them right away and letting the dough rest on the sheet for 10 minutes before baking? I actually prefer my cookies a bit flatter and crispier on the edges, so I skip the fridge step entirely.

lilyg8318d ago

Oh great, @bens81 coming in hot with the "just throw caution to the wind" method. I love it. "Letting the dough rest on the sheet for 10 minutes" sounds like my approach to most life decisions honestly. But you're telling me you get flat and crispy edges without the fridge tango? That's bold. I tried it once and my cookies looked like sad little pancakes that gave up on life halfway through. Maybe my butter was too soft or I just have bad cookie karma.