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Hot take: chilling cookie dough overnight is mostly a waste of time and I have the sad cookie plate to prove it
Every baking blog acts like 24 hours in the fridge is some magic step, so I ran a test in my Kansas City kitchen two weeks ago with one batch of dough split in two. Half went straight in the oven, half sat covered for 26 hours, and the only real difference was about 8 minutes of extra spreading and a slightly chewier middle. The overnight ones weren't better, just flatter, and my husband actually picked the same day batch in a blind taste test. Then I figured out the thing I had been getting wrong for 9 years: my butter was too warm to start with, and no amount of fridge time fixes dough that starts out greasy. Now I chill the dough for 30 minutes, scoop it with a #40 scoop, and my edges come out crisp every time. Does anyone actually get a better cookie from a full overnight rest, or are we all just repeating what the blogs say?
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lisar1417d ago
Your butter being too warm was the real fix, and yeah, that changed my mind too.
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