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Am I the only one who didn't know you're supposed to chill your cookie dough overnight?
A baker at the Saturday market in Madison told me my chocolate chip cookies were good but flat, and she asked how long I chill the dough. I said I don't, and she just laughed and said "that's your problem right there, give it at least 24 hours." Tried it this week and the difference in spread and chew is real, so what else am I missing that seems like a small thing but actually matters?
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matthewh2810d ago
Chilling overnight changed everything for me too, but room temp butter matters just as much.
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