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Question about chilling cookie dough overnight: I thought it was a waste of time until my 3rd batch spread into one flat sheet
I always skipped the chill step because recipes said 30 minutes and I figured cold dough just bakes slower, no big deal. Then two Saturdays ago I made 4 trays of chocolate chip cookies in my tiny Cincinnati kitchen and the warm dough trays merged into one giant cookie puddle about 14 inches wide. My neighbor Dana, who runs a diner, said the flour needs that fridge time to soak up the butter, and the chilled batch came out thick and chewy with actual edges. Same recipe, same oven, only difference was 12 hours in the fridge. Does anyone else chill for a full day, or is overnight overkill?
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