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My neighbor's 'perfect' chocolate chip cookies are always flat as pancakes because she doesn't chill the dough.
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nina_hall11d ago
My grandma's recipe card literally says "chill for 24 hours" in all caps. That fat needs to firm up or the cookies just melt into a puddle. I scoop my dough onto a sheet and pop the whole tray in the fridge for at least an hour before baking. It makes a huge difference in thickness and texture.
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Wait, does she think the oven is gonna chill the dough for her? That's not how any of this works. You gotta let the butter get its act together before the heat hits it. No chill time means your cookies are basically having a meltdown on the sheet. My dude, the fridge is your friend, not a suggestion.
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