Okay, I don’t know if “chewier” is even a word but it sounded right, so I’m gonna go with it! 😃
Who doesn’t like a good cookie?! Especially if it’s thick, soft and chewy. 😋🍪🍪🍪😍 But no matter how perfect the recipe is, it just doesn’t turn out right sometimes, doesn’t it? Especially if it goes a bit flat. Well, here’s a little trick that’ll help you bring in a bit more predictability to your cookie baking.
When your dough is ready, set it in the fridge for 30 minutes. You can use this time to start pre-heating your oven. Chilling your cookie dough helps to make it more solid (not in a rock-hard way, of course, just more firm). The butter in the dough solidifies and takes longer to melt in the oven. This prevents the cookie from spreading too much during the baking process.
A lot of people use ice cream scoops to scoop out dough balls. I prefer to use a tablespoon and then shape them with my hands. Why? Don’t know… maybe I’m just old-school. Before I learned the trick to refrigerate cookie dough, I always ended up with melted dough and chocolate chips on my palms which made the process kinda gross. Chilled dough is so much easier to shape and handle.
Let me know if you give this a go next time you bake cookies and if it helped you. Would love to hear your feedback! 😊
