refrigerating cookie dough

my emily
Posted on 03/06/2010 by mellzzie
When baking cookies, does it make the cookies taste better if you chill the dough in the refrigerator for an hour or so before baking the dough? I had read somewhere that it did and I'm about to make some so figured i would ask. :)
xtricks 7th-Mar-2010 04:43 am (UTC)
Doesn't affect the taste, it affects the spread of the cookie. Soft, warm doughs spread more than cooler doughs were the butter/shortening has solidified again.
kamaliitaru 7th-Mar-2010 04:52 am (UTC)
This. So if you like fatter, softer cookies, chill your dough a bit.
tessibean 7th-Mar-2010 04:55 am (UTC)
The only reason I've ever done it is to keep the dough from sticking as much, lol.
nrchst 7th-Mar-2010 05:01 am (UTC)
Taste? No. Shape? Yes.
5fingrdischarge 7th-Mar-2010 05:06 am (UTC)
I think I made a cookie dough once that called for some kind of liquor and needed to be refrigerated overnight so the flavor could absorb. I wouldn't know if it really affected the taste.

But yeah, the texture of cookies is different, and some you have to (like short dough) and some you can if you want (like chocolate chip for a puffy, chewy, soft cookie)
onefixedstar 7th-Mar-2010 05:11 am (UTC)
I remember reading somewhere that refrigerating chocolate chip cookie dough overnight leads to a more complex flavour, but I don't recall where. I'll post the source if I can find it. (I know overnight refrigeration definitely makes a difference in the flavour of bread, so I'm willing to believe that it might matter in cookies too.)
onefixedstar 7th-Mar-2010 05:14 am (UTC)
And of course, just after I posted that, I found the source. Well, a source, anyway. Here, at the New York Times.
angelchrome 7th-Mar-2010 06:12 am (UTC)
That's exactly the article I was thinking of!
n3m3sis42 7th-Mar-2010 12:36 pm (UTC)
I definitely think it affects the flavor. I always refrigerate my chocolate chip cookie dough for 24 hours now because it does make a big difference. :D
xx_kitty_kat_xx 7th-Mar-2010 05:17 am (UTC)
The only thing I've ever noticed refrigerating dough to do is to slow down my husband's theft of it.
ginnith 7th-Mar-2010 06:58 am (UTC)
On a completely unrelated note, your icon sent me into one of those fits where you're laughing, but to everyone else in the house it sounds like you're about to die. Thanks!
aome 7th-Mar-2010 01:08 pm (UTC)
And I love your icon!

On topic - I never heard about refrigerating dough (aside for stickiness/shape issues) so this post has been fascinating.
wolven_glitter 7th-Mar-2010 09:53 pm (UTC)
I love your icon! It made me laugh. :D Is there someone who made it who would want credit? Would you care if I took it too? It's so funny. XD
aome 8th-Mar-2010 02:05 am (UTC)
Credit goes to samiamicons. And as long as you're going to credit him/her, go right ahead! Laughter should be shared. :)
wolven_glitter 8th-Mar-2010 03:59 am (UTC)
Absolutely, I always credit. :D Thank you!
jasminelily 7th-Mar-2010 05:21 am (UTC)
It does! Well, especially if they're cookies with butter in them -- it does good things to the texture of the cookie to chill it and it also lets the flavors combine.
maritropa 7th-Mar-2010 05:48 am (UTC)
As a person who bakes a wide variety of cookies (ie, radically different prep methods), my answer is this:

TOTALLY DEPENDS ON WHAT KIND OF COOKIE WE'RE TALKING ABOUT.

Some recipes refrigerating the dough WRECKS it, some a little helps, some a lot helps, for some refrigeration has no effect whatsoever. For some, it's a necessity and written in the instructions. From what I've seen, if it's not explicitly written, it's not a requirement, but might help the texture.
magikalcrab 8th-Mar-2010 01:10 am (UTC)
I agree with this!

My super-secret-take-it-to-the-grave quadruple chocolate chip cookie recipe siezed up & died when I showed it the inside of a refridgerator - but then, when I popped some double chocolate chip mix in there for 2 days (cos I forgot about it!) it came out wonderfully and is now something I've incorporated into the recipe.

So now if I'm not sure about to fridge or not to fridge, I make a quarter batch a few days before the main event, half baked right away and half after 24-48 hours of the fridge and see how the best turn out. Boyfriend doesn't mind eating the "reject" cookies!
isacoconut 9th-Mar-2010 03:56 pm (UTC)
lol, boys... mine doesn't mind eating my reject creations, either. This is only minutely related, but he asked me to make brownies once when i was about to go to bed, so I threw together a recipe really quick and went to sleep as soon as I put them in the oven (he took them out when they were done). The next morning, HALF the pan was eaten, and he said, "I think you did something wrong when you made those, they tasted like bricks." Apparently in my half-asleep stupor, I'd added twice the amount of flour the recipe called for... but that didn't stop him from eating HALF THE PAN overnight, lol.
isacoconut 9th-Mar-2010 03:56 pm (UTC)
(by "he" I mean my boyfriend)
slimequeen 7th-Mar-2010 06:30 am (UTC)
I always refrigerate chocolate chip cookie dough. It does improve the size and texture. But most other doughs I do not unless the instruction say to do so.
reptiliancandy 7th-Mar-2010 02:41 pm (UTC)
I agree with what's been said--it really depends on the cookie. I usually only do it if the recipe calls for it. Typically, cookies that have to be shaped in some way (cut outs, etc) call for refrigeration to make the dough firmer and easier to work with.
wolven_glitter 7th-Mar-2010 09:53 pm (UTC)
I just wanted to say your icon is hilarious. :D
reptiliancandy 7th-Mar-2010 10:00 pm (UTC)
Thanks! :)
sororcula 7th-Mar-2010 06:17 pm (UTC)
I have nothing to contribute, but I wanted to tell you that the baby in your icon is adooooorable! :-)
__modernlove 7th-Mar-2010 07:42 pm (UTC)
I've started to refrigerate chocolate chip cookie dough and it seems to make the cookies a lot chewier. They come out quite thin too. Leaving them on the tray until they completely cool also helps achieve chewy thin cookies.
wolven_glitter 7th-Mar-2010 09:54 pm (UTC)
Your icon is so cute!!! ...okay sorry for bothering you I had to say it made me go "AWWW" when I saw it. :D
yesididit 8th-Mar-2010 03:17 pm (UTC)
this has been an interesting post to read. i've only ever refrigerated cookie dough to make rolling out and cutting easier. i will have to give it a try with cookies other than roll out sugar cookies or super sticky oatmeal cookies.
ext_1631625 Thanks.3rd-Feb-2013 08:12 pm (UTC)
I am doing a Science fair project and I needed to write about cookie dough refrigeration and this was perfect. You ROCK!!!!!!!

-Trace Broyles
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