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Tried chilling my cookie dough for 48 hours instead of 30 minutes and got way better spread control
Made a batch of chocolate chip cookies last Sunday and after 2 days in the fridge they came out thick and chewy instead of flat puddles, has anyone else noticed a big difference with longer rest times?
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ward.fiona3d ago
@miabennett already making me think about the butter situation which is key, but I'm more curious what kind of flour you used because higher protein flours absorb more moisture over time. Did you weigh your ingredients or just scoop them, since that tiny difference can totally change how the dough spreads after resting so long?
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