That's fresh dough, at left; three-day-old dough, at right. The longer the dough chills, the drier it becomes. As the dough chills, it gradually dries out, concentrating the flavors of all the ingredients.
Think of watered-down lemonade, vs. Something else happens as the dough rests: part of the flour breaks down into its component parts, including a simple carbohydrate, sugar. Thus, since sugar is a flavor enhancer like salt , the cookies may taste more flavorful, as well as sweeter after aging. Again, it's not really the chilling, but the dough gradually drying out, that's responsible for texture change. The drier the dough, the more concentrated the sugar.
So, enough with the science; let's enjoy one of these fresh-baked chocolate chip cookies , shall we? At the end of the day — or even after just 30 minutes — there's simply nothing finer. Do you have any chocolate chip cookie tips to pass along? Please share in "comments," below. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!
I've been baking cookies for over 50 years and am now just reading about the importance of refrigerating the dough. I can't figure out why it's not in the recipe directions to refrigerate the dough. Especially before the internet. Hi Brenda, baking science can change as bakers try new things and learn from their experimentation, so it's not too surprising that older cookbooks don't include this step. I've been baking for at least 40 years and I'm always discovering new things, which is part of what I love about baking; there's always more to learn!
Do you bake the cookies straight from the refrigerator, or do you bring the dough up to room temperature? You can bake the cookies straight from the fridge, or let them rest at room temp for minutes if you like them to spread out more.
I like them a little softer in the center, so I bake straight from the fridge. This works for me: I refrigerate the dough in mixing bowl for 30 minutes to an hour.
I find this makes it easier to scoop. Then I scoop it out and refrigerate the balls on a cookie sheet covered overnight. At this point I either bake as directed or put in a zip-lock bag and freeze. Happy baking! I am excited! This will definitely step up my cookie-baking game!
Thanks for all the tips. A friend who makes cookies for the troops has a tip for helping cookies that are being shipped stay fresh: Underbake them by minutes. She swears by this, and has the love letters from troops to her cookies to show for it!
Keep baking, peeps! This was a very interesting read! Will you get the same effect? I am wanting to have batches of frozen cookie dough in my deep freezer so I can be prepared for having friends over whenever. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.
LOG IN. Search for:. Better Flavor As the cookie dough chills, the sugar in the dough absorbs moisture from the liquid ingredients, and the carbohydrates in the flour begin to break down into sugar. Nice Color You know that golden brown color all cookie-lovers crave? Crispy Edges Reducing excess moisture and cooling down the fat in your dough also helps improve the texture of your finished cookies.
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