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My friend told me to chill my cookie dough for a full day, not just an hour.
She said it would stop my cookies from spreading too much, and after my last batch turned into one flat sheet, I tried it. The next batch held their shape perfectly and had a better flavor too. So, is overnight chilling really the secret, or did I just get lucky?
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kelly33814d ago
Your friend is mostly right, but a full day is overkill. The real secret is chilling the fat in the dough. Four hours is usually enough for the butter to firm back up, which is what stops the spread. Overnight does help the flavors blend, though, so you weren't just lucky on that part. I never skip chilling now after my own pancake cookie disaster.
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blair_williams6914d ago
Pancake cookies... been there, @kelly338.
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