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TIL to chill my cookie dough in the freezer for 15 minutes after a bakery tour in Asheville
Took a tour of a small bakery in Asheville two months ago and watched the owner pop her cookie trays in the freezer for exactly 15 minutes before the oven, not the fridge. She said it keeps the butter cold so the cookies spread less and come out with that thick, chewy middle instead of flat crispy edges. I tried it at home on 3 batches since and the second one came out perfect, so what temp and time are you all using for chilled dough?
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simon_carr25d ago
The freezer for 15 minutes thing is real, I do the same after reading about it somewhere. What works for me is 350 degrees and I pull them at 11 minutes even if the middle looks a little underdone, then let them sit on the hot tray for 5 more minutes. The carryover heat finishes them and you get that soft center every time. I also scoop the dough into balls before freezing instead of chilling the whole bowl, way easier to just grab and bake. Only thing I'd say is don't go past 20 minutes in there or the dough gets too hard to bite into. Give the 350 and 11 a shot on your next batch.
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