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.
Great tips!...And good to know any time of year! :-)
ReplyDeleteThanks for the great tips!Hugs,Jen
ReplyDeleteThanks for the great tip. Its funny ,I think about the butter and how it affects pie dough but not cookies.
ReplyDelete