Cookies for the Coming Weeks

[ndrosen]

I’m planning to make chocolate chip cookies; to speak more precisely, I intend to make the dough, and then let it rest in the refrigerator for at least twelve hours, and then bake the cookies tomorrow. The recipe says that the step of letting the dough rest must not be skipped.

Comments

[thewayne]

I've started letting my cookie dough rest in the fridge. The concept is that it's the only way to get the flour properly hydrated.

The first batch came out quite well, those were essentially sugar cookies, one was lemon, the other Earl Grey tea cookies. I haven't done my oatmeal/chocolate chip/etc cookies that way yet. My problem is that I find it much harder to portion the cookies out for baking afterwards. I'm very concerned about breaking my scoop!

[warriorsavant]

Well yeah, it had a hard day being beaten and all, needs a rest. Actually never have the patience to let food "rest." Also, only cook sporadically, so don't have the time to do that, I'd probably end up letting it rest until it had mold on it.

In other comments, deep down, I believe that chocolate chip cookies are the only real cookies. (Thank you, Ruth Wakefield.)