I CHILL MY COOKIES BEFORE I BAKE THEM … AND YOU SHOULD TOO!

Have you ever wondered why the cookies you buy from bakeries always seem to have a perfectly soft center that melts in your mouth? Well, I can guarantee that most of those cookies were chilled before being baked.

When making cookie dough, the butter, even if added in cold cubes, becomes slightly melted and warmer due to the friction of mixing. That’s why, if the dough is immediately placed in the oven after being made, the cookies spread out thin and wide. By placing the dough in the fridge or freezer, you allow the butter to chill, which helps it hold its shape better when heated. During this time, the flour in the dough also hydrates, contributing to a softer texture.

I recommend chilling the cookie dough in a log shape in the fridge for at least 2 hours. I like to prepare the dough in the morning when baking at night to allow for extra chilling time. Then, I cut into even circles and either bake or freeze until ready to serve. 

Your cookies will become chewier and look professionally made just by simply allowing the dough to chill!!