Overheard a baker at the Flour Mill Cafe say they always chill their cookie dough for a full 24 hours

I tried it with my usual chocolate chip recipe and the difference was huge, the cookies spread way less and got that perfect chewy middle. I used to just chill it for an hour, but that extra day really lets the flour soak up the wet stuff. Anyone else have a specific chill time that works best for them?

2 comments

2 Comments

jana_hill2723d ago

Honestly that reminds me of my pie crust disaster last Thanksgiving. I was in a rush and skipped chilling the dough, thought it would be fine. It shrank so bad in the pan I had a tiny little tart instead of a pie. My aunt still brings it up. Now I chill it for at least two hours, no shortcuts.

clairebaker23d ago

Yeah, the "skipped chilling the dough" part is the killer. I put the whole pie plate in the fridge for a bit after shaping it too, helps a ton.