Loading…
2
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
Log in to join the discussion
Log In3 Comments
hayden_johnson7mo ago
Ever try to bake with melted butter straight from the microwave?
3
noah_barnes7mo 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.
3
spencer1996mo ago
Plus it stops you from eating half the raw dough while you wait, which is a real win.
4