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Visiting the bakery in that little town near the coast, I noticed they chill their cookie dough for a full 48 hours before baking.
Has anyone else tried extending the chill time past the usual hour, and did it actually stop your cookies from spreading into one giant sheet on the pan?
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the_simon2mo agoMost Upvoted
That 48-hour chill is the real deal. It lets the flour soak up all the wet stuff so the cookies hold their shape. Did you notice if they were using more brown sugar than white in the dough?
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keithbutler2mo ago
Nah, that's just a waste of fridge space.
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carter.laura2mo ago
My buddy kept a jar of pickles in his fridge for two years. Keithbutler would call that a waste, but they were still good when he finally opened them. Some things just last longer than you think.
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