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Pro tip: stop chilling your cookie dough overnight, a baker at the Dayton farmers market set me straight
I was talking to a woman at the 2nd Street market in Dayton last Saturday who has run a cookie booth for 11 years, and she told me she only chills dough 45 minutes because overnight dries out the butter and flattens the bake, so I tried her way on a batch of chocolate chip and the edges finally stopped spreading, now I want to know if anyone else has tested short vs long chill times side by side.
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markl7510d ago
So some baker says overnight chilling "dries out the butter and flattens the bake" and now everyone's supposed to throw out a step that a ton of tested recipes call for? I get that her booth has been around 11 years, but that's one person's setup, one oven, one recipe, maybe one kind of butter, and that alone doesn't prove much. Butter firming up in the fridge is the whole point of chilling for a lot of doughs, it keeps them from spreading too fast, so saying a long chill flattens the bake sounds backwards unless her dough was already too soft or her fridge was doing something weird. Your batch coming out better is cool, but you changed one thing and eyeballed it, that's not really a test. If you actually want to know, do the same dough split in two, 45 min vs overnight, same tray, same scoop, same oven, and compare them side by side. Maybe she's right and there's a real limit on how long is useful, but "stop chilling overnight" as blanket advice is a big claim from one market story.
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