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The bakery tour guide in Providence told me to chill my cookie dough overnight and it fixed 3 years of flat cookies
Was on a food tour in Providence last month and the guide took us through a small bakery on Federal Hill. She pulled a tray of cookie dough out of the fridge and mentioned they never bake same day dough. Said 24 hours in the fridge lets the flour soak up the liquid and the flavor gets deeper. I tried it when I got home, dough sat from Saturday night to Sunday afternoon, and the cookies came out thick instead of spread out flat. Do other people chill longer than 24 hours or is that overkill?
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