We are coming into the height of cookie baking season!!! Here’s a great tip for today:
When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. Chilling the dough has great benefits for a number of reasons.
1. If you use butter in your recipe and it goes into a warm oven, you will wind up with cookies that have flattened and become a crisp, crunchy mess. The cooler the dough, the less it will spread.
2. Flour has gluten. This is why you don’t want to overmix your cookie dough. Refrigerating your dough allows time for the gluten to relax resulting in a soft or crunchy cookie, not a tough, rubbery cookie.
3. Chilling the dough allows for the liquid to be absorbed more fully into the flour which gives you a drier, firmer dough. This will produce a cookie that has a better consistency and taste.
Feel free to chill your dough up to 36 hours.