DAE chill their cookie dough before baking?

I used to bake cookies right after mixing and they always spread too much. Letting the dough sit in the fridge for a bit helps them hold their shape way better!

3 comments

3 Comments

shane_martinez442mo ago

Helping them hold their shape is so true... I once chilled a batch for too long and the cookies baked up weirdly thick.

clairefisher1mo ago

Ugh, that's the worst when you overdo it. I left some dough in the fridge for like three days once and they baked up into these dense little pucks. It's a real balance, finding that sweet spot. What do you do now to keep your chill time just right?

cameronb972mo ago

My cookies always came out flat because I never chilled the dough. Reading about how cold butter slows spreading made me try it. Now I chill for at least an hour, and the cookies keep their shape much better. Even a short chill time makes a big difference compared to baking right away. I haven't chilled too long yet, but I can see how that might change the texture.