FAQs
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
Why should you chill your cookie dough before baking? ›
The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies. The chilling phase also gives the flour in your dough time to hydrate, just like pie dough, which translates into a cookie that's more chewy than cakey.
Can I put cookie dough in the freezer instead of the fridge? ›
That's right, you can freeze it for a bit to shave quite a bit of time off the chilling suggestion in the recipe. Here's what our Test Kitchen recommends when quickly chilling cookie dough in the freezer: Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time.
What is the reason for chilling the pastry before baking? ›
Because of the reaction between the flour and the butter. When you bake from chilled the butter melts quickly and creates air pockets in the pastry making it lovely and crumbly. If you bake it from room temperature then the butter is going to get soaked up by the flour and cause a much denser harder pastry.
Why should dough be chilled? ›
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
Why is it necessary to relax a dough before baking? ›
It means to let your dough rest (I give it 25-30 minutes) before kneading. This allows the flour to become thoroughly saturated, and provides time for the gluten chains to start forming up before you even lay a hand on the dough — more pre-kneading.
How long do I chill cookie dough in the freezer? ›
Placed rolled cookie dough onto a parchment paper lined sheet pan, and freeze for an hour until solid. Transfer to a ziploc bag or airtight container and label. Store in the fridge until ready to bake.
What happens when you freeze cookie dough before baking? ›
Generally, it's okay to bake these types of cookies directly from the freezer, but they will not turn out exactly like those that are baked fresh. The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge.
What does chilling do in baking? ›
Chilling firms up the fat (usually butter) in the dough, ensuring that the dough doesn't spread too quickly in the oven. For cookies that are high in butter content, this step is crucial and prevents them from melting into thin disks while baking.
What happens if you don't chill pastry dough? ›
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished.
Bread Flour: For Chewy Texture
Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.
Does chilling cookie dough make it less sticky? ›
Chill the dough: Refrigerate the cookie dough for 30 minutes to an hour or until it becomes firmer and easier to handle. Freezing the dough briefly helps, but it might need thawing to roll or scoop. This is especially helpful for doughs made with vegan butter or margarine, which softens easier than dairy butter.
Does chilling cookie dough prevent spreading? ›
4) Chill that dough!
Chilling is a step called for in many cookie recipes, and it isn't a place to cut corners. “When chilled cookies bake, the butter stays in a solid form longer, slowing the spread,” says Dawn.
How long can you keep cookie dough in the fridge before baking? ›
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
How long does it take for refrigerated dough to come to room temperature? ›
After a cold bulk fermentation, allow your dough to regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it.