5
My chocolate chip cookies were always flat until I saw my neighbor's dough in the fridge
I've been making the same recipe for two years and they always spread into thin, crispy puddles on the sheet. Last Tuesday, I saw my neighbor's cookie dough balls chilling on a plate in her fridge and she said she always does that for a full hour before baking. Tried it myself and they came out thick and chewy for the first time ever. Do you think chilling is the most important step for cookies, or is it something else I'm missing?
4 comments
Log in to join the discussion
Log In4 Comments
josephmartin1mo ago
Ever try baking them frozen?
4
josepha321mo ago
Actually, baking them frozen can sometimes throw off the timing and make the centers stay doughy while the edges burn. You really want that dough just chilled through, not rock solid. Thirty minutes in the fridge like milesbailey said is the sweet spot. It firms up the butter so the cookies keep their shape but still bake evenly.
1
milesbailey1mo ago
My grandma's recipe always said to chill for at least 30 minutes... it really does make all the difference. That and using cold butter straight from the fridge.
2
My cookies used to spread like gossip until I learned that fridge trick too.
1