emma_smith•6d agoMost Upvoted

Tried chilling my cookie dough for 48 hours instead of 1 and the texture was completely different

I always do the standard 1 hour chill for chocolate chip cookies. Last weekend I had a batch that sat in the fridge for two full days because I got busy. Baked them Sunday night and they came out thicker, chewier, and way less spread. The centers stayed soft but the edges got crispy. I thought it was a fluke so I did it again this week on purpose with the same recipe. Same result. Now I'm wondering if I've been missing out this whole time or if my fridge just runs cold. Anyone else notice a big difference with longer chill times?

2 comments

2 Comments

harris.aaron6d ago

Got a buddy from work who swears by the three day chill now. He forgot about a batch of snickerdoodles in his fridge for a whole weekend and baked them Monday night. Said they came out so thick and soft in the middle that his wife thought he bought them from a bakery. He's been doing it ever since and won't shut up about it. Claims it changes the whole cookie game. I tried his version once and yeah, it was definitely better than my usual hour chill. The flavor had this deeper caramel thing going on too.

charlie2696d ago

Whoa hold up, three days?! That's nuts. I mean I was impressed with my two day batch but a whole weekend? And snickerdoodles no less - those things already have that nice tang from the cream of tartar. I bet the longer chill just made that flavor sing even louder. I gotta try this now but I'm scared I'll forget about them for a week and end up with hockey pucks or something. Your buddy might be onto something though, that caramel note is exactly what I noticed with mine.