Pro tip: refrigerating my cookie dough for 30 minutes fixed my spreading problem

After baking 3 batches of chocolate chip cookies last Sunday that all turned into flat puddles, I tried chilling the dough and they came out thick and chewy - has anyone else noticed the dough temp matters way more than the recipe suggests?

2 comments

2 Comments

fiona73716d ago

Is it just me or did this totally change my baking game too? I honestly used to skip chilling because I was impatient but now I never skip it. My cookies used to come out so flat they'd merge into one giant cookie sheet mess. Chilling for at least 20 minutes makes them puffy and actually hold their shape in the oven.

kevin_wells4616d ago

That "one giant cookie sheet mess" is basically a free cookie bar though why fight it?