My sister told me to chill the dough overnight and I thought she was crazy

She makes these cookies that are always perfect, soft in the middle, crispy edges. I asked her what her secret was. She said just mix the dough, wrap it, and put it in the fridge for at least 12 hours. I figured that was just extra work for nothing. So I tried her recipe but baked half right away and half the next day. The ones from the next day were way better, more flavor, better texture. Now I do it every time. Anyone else resisted this and then finally gave in?

2 comments

2 Comments

jade_butler23d ago

Did you use the exact same baking temperature for both batches though?

leobrown23d ago

Right? Temperature differences messed up my last batch too.