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Hot take: I thought the 'freeze your cookie dough' trick was pointless
I saw a video saying to scoop and freeze cookie dough balls for 24 hours before baking. I tried it last month with my usual chocolate chip recipe, thinking it was just extra work. The cookies came out way thicker and chewier than my usual flat ones. It really does make a difference in how they spread. Has anyone else tried this and found a specific time that works best, or is overnight enough?
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colescott5d ago
Actually read a food science article that said freezing lets the flour fully hydrate. That overnight rest is key for texture, not just spreading. My best batch sat in the freezer for a full 48 hours, got that perfect crispy edge and soft middle.
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charles7204d ago
That food science bit is spot on about hydration, but the timing's a bit flexible. Overnight in the fridge works almost as well if you're short on freezer space, right?
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