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Just realized that chilling cookie dough overnight is not just hype, it actually fixed my flat, greasy snickerdoodles after my third batch this month.
My friend in Denver swore by it, and I was sure it was a waste of time until I compared my usual rushed dough with a bowl left in the fridge for 24 hours and saw the texture and spread were totally different, so has anyone else had a basic step they doubted that made a huge difference?
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margaretk891mo ago
I thought it was just extra work, but chilling the dough really does make a huge difference.
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robinson.holly11d ago
Oh gosh yes! Chilling the dough is literally the secret to cookies that don't spread into flat sad discs. It lets the butter firm back up so the cookies hold their shape while baking plus it helps the flavors meld together. You get that perfect chewy middle with crispy edges every single time.
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