My chocolate chip cookies were always flat until I started chilling the dough overnight

I used to mix the dough and bake them right away, thinking the recipe was just bad. Last month, I saw a comment on a baking blog that said to chill the dough for at least 12 hours. I tried it, leaving the bowl in my fridge overnight. The next day, the cookies baked up thick and chewy instead of spreading into puddles. Has anyone else had a cookie texture completely change from just waiting?

2 comments

2 Comments

noah_palmer429h ago

Weird, I've never had them turn out dry. In my experience, chilling just makes them hold their shape better so they stay soft in the middle. Maybe it depends on the recipe.

richard_roberts8011h ago

Interesting, my experience has been the opposite. I found chilling made my cookies too cakey and dry. I prefer them thin and crisp, so I bake right away with melted butter. The heat spreads them fast for that lacy texture I like.