You Can't Skip This Step If You're Making Cookies
Baking cookies is one of the easiest baking recipes anybody can make. Basic cookie recipes are some of the most fool-proof of baking recipes, too. That's not to say that there are cookie recipes that are not complicated.
However, no matter what kind of cookie recipe you are making, there is a cookie-baking tip that you shouldn't skip. You might have heard of this step when you're cooking meat but it's a step that we think it is one that can impart more flavor into your cookies when you bake it:
Let the cookie dough rest.
Even as little as 30 minutes or overnight of resting your cookie dough can make a difference in your cookie. This technique of letting cookie dough rest, ideally for 24 hours to as much as 72 hours or 3 days, is not totally unheard of. The chocolate chip cookie, first invented by Ruth Wakefield, is possibly the most popular of all cookie recipes and it's this cookie that this technique is practiced upon.
The first mention of this unique technique of resting cookie dough for hours, even days, before baking was by famous chocolatier Jacque Torres in this New York Times chocolate chip cookie recipe and confirmed by City Bakery's Maury Rubin from where he mentions that letting the cookie dough "just tastes better."
The explanation for this technique is this: the flavors are deepened through time because the flour is allowed to absorb the ingredients better. Since the flour is allowed to absorb the other ingredients better, the dough not only becomes more flavorful, but the dough also becomes drier and firmer.
That's why, the longer that you let your cookie dough rest, the more flavor is developed and the easier it is to form into balls.
This technique was scientifically tested by J. Kenji-Alt in The Food Lab and he agreed that cookie dough rested for hours does indeed taste better.
Care to discover for yourself if this technique does indeed bake into better tasting cookies? Try these easy cookie recipes: