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That tip about letting cookie dough rest overnight changed everything for me
I was at a small bakery in Portland last month and the owner mentioned she always lets her chocolate chip dough sit in the fridge for at least 18 hours. I tried it with my usual recipe and the difference was shocking. The cookies came out chewier and had a deeper caramel taste. Has anyone else tried resting their dough longer and noticed a big change?
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baker.christopher3d ago
Yeah, the 18 hour rest thing is wild. I actually forgot some dough in the fridge for like three days once by accident and those cookies were the best I ever made. Got that almost toffee taste going on. Now I try to at least do overnight but life gets in the way.
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The 36 hour mark is where I really saw the difference. @baker.christopher is right about that toffee flavor developing over time. Moisture loss in the dough concentrates the sugar and that changes everything.
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simon_carr3d ago
Man my buddy accidentally left his dough in the back of the fridge for almost a week while he went on vacation. Came back expecting moldy garbage but baked them anyway. Those cookies had this weird caramelized edge thing that tasted like burnt sugar in the best way. We all thought he was lying until he did it again on purpose and same result. Now he labels his dough with the date so he doesn't accidentally go past 4 days though because apparently there's a limit before it gets funky.
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