Why do choc chip cookies seem better after the dough has been in the fridge for a day or two?
Letting your dough rest allows it to fully hydrate--it takes a while for the liquid (in this case eggs, which are much less viscous than water) to fully absorb into the flour, especially since the flour is coated with butter (a natural moisture barrier). The best chocolate chip cookies I've ever made sat for 36 hours before baking.
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.