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Tried chilling my cookie dough overnight after years of rushing it. Huge difference.
I always thought waiting was overrated. I mean, who has time to chill dough for hours when you want cookies right now? But last Saturday I had a batch of chocolate chip dough that felt way too soft. I almost baked it anyway but decided to throw it in the fridge for about 4 hours while I ran errands. When I came back and scooped them, they held their shape so much better. The edges got crispy and the centers stayed chewy instead of turning into flat greasy pucks. I've been baking for like 8 years and never tried this before. Has anyone else had a similar experience with chilling dough or am I just late to the party?
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leet324mo ago
Wait til you try freezing them for 15 minutes before baking, changes the whole game. Guess we were both late to the party.
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jason1124mo ago
haha yeah @leet32 i did that last night and the texture was way better. game changer for sure.
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