Talked to my grandma about why her cookies always come out perfect

She told me she chills the dough for at least 2 hours before baking, even if the recipe doesn't say to. I tried it on my last batch of chocolate chip cookies and they didn't spread into one giant pancake, has anyone else had luck with this trick?

2 comments

2 Comments

maxmurphy1mo agoMost Upvoted

2 hours is good but honestly she might be underselling the chill time. I've found that 24 hours minimum makes a huge difference for chocolate chip. The flour hydrates more and the butter solidifies better so you get those thick chewy centers instead of flat discs. Also make sure your butter isn't too warm when you start. I used to cream it until it was almost melted and wondered why my cookies always spread. Room temp butter, then fridge the dough overnight is the real secret.

king.kevin1mo ago

24 hours minimum for sure. @maxmurphy nailed it with that butter tip too, cream it too warm and your cookies go flat no matter how long you chill.