Loading…
19
TIL I was wrong about chilling cookie dough overnight and it cost me a whole weekend
I always thought the whole chill your cookie dough overnight thing was just food blogger hype, so I never bothered. Then a few weeks back I tried a brown butter chocolate chip recipe from a site my sister sent me, and the first batch spread into one giant greasy pancake on the sheet. I figured the recipe was trash, so I made three more batches that same weekend, same flat mess every single time. Out of ideas, I finally tossed the last bowl in the fridge on a Sunday night just to get it out of my way. Baked it Monday after work and the cookies came out thick, chewy, and actually looked like the photo for once. The dough was way firmer when I scooped it and the edges barely spread at all, so that was the whole trick, cold dough, not a fancy oven or some special flour. I wasted about 6 hours and a ton of butter being stubborn about this. What else am I skipping because it sounds like extra work, and did chilling actually make that big a difference for you too?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.