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Why do choc chip cookies seem better after the dough has been in the fridge for a day or two?

asked by a Whole Foods Market Customer over 6 years ago
1 answer 530 views
A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added over 6 years ago

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.

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