Tried chilling my cookie dough overnight and wow what a difference

I used to always bake cookies right after mixing the dough lol. Kept getting flat, spread out cookies that looked sad. Read somewhere that chilling helps the butter solidify so they don't melt as fast. Tried it with a batch of chocolate chip last Sunday, left the dough in the fridge for like 8 hours. They came out thick and chewy and actually stayed round. Has anyone else noticed a big difference with chilling, or is it just my oven acting weird?

2 comments

2 Comments

wesley_fox923d ago

Same exact thing happened to me. First time I tried making cookies from scratch they came out like pancakes. Threw the whole batch in the trash. Next weekend I let the dough sit in the fridge for about 10 hours and they came out perfect, thick and soft in the middle. Now I never skip the chill step, even if I only have an hour before the craving hits.

willow_martin2d ago

Hold up, I'm gonna be the odd one out here and say I actually prefer baking right away. Yeah I said it. I've done the overnight chill thing multiple times and yeah the cookies are thicker but they also feel more dense and cakey to me instead of that chewy gooey texture I actually want. Sometimes they don't spread enough and you end up with these little dough balls that barely cooked through the middle. Plus I'm impatient and if I want cookies at 9pm I'm not waiting until tomorrow morning to eat them, you know?