Tuesday, January 5, 2010

Refrigerating cookie dough

Like I need another reason to bake more cookies!

I found this article about New York Times Chocolate Chip Cookies through This Week for Dinner. I was intrigued by one idea mentioned in the article about the refrigeration time for cookie dough.

One of the bakers interviewed in the article said to let the dough rest for up to 36 hours. The theory behind it is "...He’s allowing the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency.”

So the New York Times tried letting the dough rest at 12, 24, and 36 hours, and at each interval becoming chewier, more evenly colored and overall just better and better.

So for my totally non-scientific experiment, my son and I made Chocolate Chip Cookie dough one afternoon, and I baked the cookies the next night. I'd say it was a 28 hour rest. The cookies were much more chewy and the dough was actually much easier to handle. I loved it! Plus, I love the idea of breaking up the process of baking cookies into 2 steps.

I'm going to add this aspect to my Cookie Making Secrets as a good thing to keep doing!

Easy Cooking | Simple Cooking


  1. Great tip, Rita. I've been baking cookies every weekend this year. Next time I'll try mixing on Saturday and baking on Sunday. Hope you are well! -ae

  2. Annlee: I really like mixing the dough on one day and baking the next - it feels like less work that way. Hope it works well for you! Rita