I thought letting cookie dough chill was a waste of time

For the longest time, I'd skip the chill step in recipes because I wanted cookies right away. My cookies always spread into thin, greasy puddles. Last weekend, I made a batch of chocolate chunk dough and actually put half in the fridge for a full 24 hours, like the recipe said. The difference was crazy. The chilled dough baked up thick and chewy, while the other half was flat and crisp. It turns out that waiting really does let the flour soak up the wet stuff better. Has anyone else had a baking step they ignored that actually made a huge difference?

4 comments

4 Comments

garcia.wren1mo ago

Totally get wanting cookies fast, but that chill time is key. It's not just about the flour soaking things up, though that's part of it. The big thing is the butter solidifying again, so your cookies don't just melt into a sad puddle in the oven. I learned that the hard way too, after a few batches of what looked like cookie lace.

pat_harris1mo ago

My last batch proved the butter thing. I left the dough out for maybe 20 minutes while the oven heated, and they spread like crazy. Now I chill for a full hour, no shortcuts. It makes a huge difference in how they hold their shape. I mean, cookie lace is a tasty mistake, but I'd rather have a thick cookie.

rose_perry121mo ago

Does chilling time change if you use margarine or shortening instead of butter?

shane16511d ago

So you're telling me my impatience is the secret ingredient for making cookie coasters? Good to know my lack of planning has a culinary use.