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A baking blog told me to chill my dough, but I refused for 25 years
Last month I read a blog post by a pastry chef in Portland who said you should chill cookie dough for at least 24 hours before baking. I laughed at first, because my grandmother never chilled anything and her cookies were fine. But then I tried it with my standard chocolate chip recipe, just as an experiment on a Tuesday morning. The difference was shocking, the cookies spread less, got chewier centers, and actually tasted richer. Now I feel like I wasted 25 years of Sunday baking sessions being stubborn for no reason. Has anyone else rejected a common baking rule for years only to finally try it and feel silly?
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