Chilling cookie dough: Does it make a difference? (2024)

FAQs

Does chilling cookie dough make a difference? ›

Firmer Dough

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

How Long Should I Chill Cookie Dough? Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.

But the truth is, the primary reason bakers chill their dough is to prevent cookies from spreading too much. Chilling firms up the fat (usually butter) in the dough, ensuring that the dough doesn't spread too quickly in the oven.

Chilling your cookie dough in the refrigerator after mixing it allows the flour to hydrate and gives the other ingredients time to blend, resulting in a richer, more well-rounded flavor profile.

So while resting the dough means you're another 30 or 60 minutes (or, if you're really committed, 72 hours) away from cookies, it also means those cookies will be chewier, gooier, and more delicious.

Solution: If you have kept your dough in the refrigerator and you find that it has developed a dry texture you will need to add more liquid. Add a teaspoon of water or milk and mix. I would recommend mixing with your hands to avoid overmixing the dough.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much.

How long does it take for refrigerated dough to come to room temperature? ›

After a cold bulk fermentation, allow your dough to regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it. You can help the process along by stretching and folding the dough.

Take it out of the fridge and let it soften at room temperature for while, perhaps 30 minutes to an hour. If you are in a particular hurry, divide the dough into smaller parts; a small amount of dough will warm more quickly than a large lump. Do not put it in the microwave oven. Do not put it in a conventional oven.

When cookie dough is frozen, the fats and sugars in the dough have more time to meld together, resulting in a richer and more complex flavor. Additionally, freezing the dough helps to solidify the fats, which can prevent the cookies from spreading too much while baking, resulting in a thicker and chewier texture.

Airtight containers: Place the cookie dough in an airtight container, such as a Tupperware or glass container, and store it in the fridge for 2-4 days or the freezer for up to 3 months.

For deeper flavour (and convenience), most doughs can be put in the fridge for their second rise and left to prove overnight. This sounds wrong, given that doughs rise fastest in warm conditions, but it really does work. Put the dough in the fridge straight after shaping, covered with oiled cling film.