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.
Dan Saltzstein reviews Samarkand and Golden
Piglet Day 3—See the Latest Winner!
Will Gordon Ramsay Roast Us on Twitter?
By Food52: Bee's Wrap, Baking Chocolate & More!
Pork Recipes for Weeknights & Weekends
Bright Ways to Organize Your Kitchen
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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)