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Unpopular opinion: I skipped dough chilling for years, but a flat cookie batch changed my tune
My cookies spread too thin from warm dough. Letting it chill hard made them thick and taught me to wait.
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kim_walker6mo ago
Okay but a full night in the fridge feels like a lot. I get the cold butter thing, but is it really that big a deal if you just bake them right away? My grandma never chilled her dough and her cookies were fine. Sometimes I wonder if we make baking too complicated. You really notice a huge difference every single time?
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foster.matthew6mo ago
Yeah that "letting it chill hard" part is key. It's not just about waiting, it's how the cold butter slows down the melt in the oven. Those first few minutes of baking set the shape. If the butter's warm, it just floods out instantly and you get a flat puddle. I found even 30 minutes makes a wild difference for something like shortbread, but a full night is magic for chocolate chip dough.
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jordancarr6mo ago
Honestly, I get why people chill dough, but it's not a must. My family never does it and our cookies are always good. Tbh, baking should be simple, not a science project.
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