Did you know that chilling cookie dough before baking makes a big difference? It is standard procedure when making cookies, especially when making crinkles, sugar cookies, and chocolate chip cookies.
Chilling solidifies the butter or shortening used in the dough so the consistency of the dough hardens and you can easily roll the dough easier. Since the butter has hardened again and no longer soft, it also takes the butter longer to melt once in the oven. This makes for taller, chunkier cookies and won’t result in cookies that spread too fast becoming flat cookies.
However, there’s another reason why chilling the dough, for as long as overnight, is a good idea: it also helps develop flavor. Just like an adobo or a menudo tastes better the next day or even in a few days, cookie dough also develops more flavor as it rests. Chewy cookie lovers will also find that cookies baked after an overnight chill will not only have a pronounced caramel flavor from the brown sugar, it will be more chewy, too.
Plus, chilling the dough allows the flour to absorb more of the other ingredients into it, creating a dough that’s not only more homogenous but also more flavorful and a bit sweeter too than you originally intended because the sugars have had time to actually melt into the wet dough.
If you don’t have as much time as overnight needs, as little as a 30-minute chill makes a difference in flavor and texture of the cookie you’re baking.
Letting your cookies sit in the refrigerator or the freezer allows you to make cookies ahead of time. No more frenzied batter making when you have guests and friends coming over or just want to have cookie right here, right now.
So the next time you’re making cookie dough, give it some time and see what a difference time makes on your cookie.