Chilling cookie dough is one baking rule I don't always follow

In my experience, skipping the chill time can lead to a chewier cookie, which I like better for certain recipes. I've made snickerdoodles without chilling and they turned out great, so take that with a grain of salt.

2 comments

2 Comments

charles_wilson14d ago

Add warm dough to a hot baking sheet for even more spread. I do that with peanut butter cookies when I want them super thin with crispy lace edges. Skipping the chill time lets the butter melt faster, so you get a different, chewier texture in the middle. Honestly, half the rules are just for control freaks who want every cookie to look the same. My best snickerdoodles came from dough I baked right after mixing.

claire99913d ago

Yeah the "skip the chill time" thing @charles_wilson mentioned is so real. I stopped chilling my basic chocolate chip dough last year because I wanted that faster spread and a chewier middle. It makes the edges get crispy faster if you scoop onto a hot sheet you just pulled from the oven, too. I mean, you get a totally different cookie, like puddly in the center with thin, crisp lace around it. Sometimes that messed up, homemade look is just better.