If you’re like most, you don’t want to take the time to chill your cookie dough. I totally get it…because who wants to wait for cookies. But here’s the thing if you REALLY want the best cookies… you know a little patience goes a LONG way.
This is the thing the pros know and appreciate.
Just take a look at the difference chilling makes:
MAGIC!
This chilling period does quite a few things.
Most importantly, it allows the flavors to develop and intensify! You can think of it like marinating.
It gives the liquid in the egg a chance to hydrate the starch in the flour, making the dough firmer. And it allows the enzymes in the flour and egg yolk to break down the carbohydrates into its component sugars, fructose and glucose.
The short of it? Chilling cookie dough makes the cookies much more flavorful, with that blissful caramelized butterscotch flavor, and it makes them thicker, chewier, and browner.
In the above photo, you can see this play out with myBakery Style Chocolate Chip Cookie Recipe. Each cookie was baked on the same baking sheet, at the same temperature, for the same amount of time.
The taste and texture improved with every batch… until 72 hours. Then I noticed diminishing returns. I think that’s because this particular recipe has a lower hydration level so after a certain point the dough starts to dry out.
Oppositely, I notice 72 hours of chilling time are my favorite cookies when I’m using myUltimate Chewy Chocolate Chip Cookie recipe. That one has a higher hydration level and yields well, chewier cookies.
Either way, I’d HIGHLY recommend chilling for 24-48 hours the next time you bake any drop style cookie. Bake off a few immediately so you can compare the chilled ones!
Q: WHAT IF I REALLY CAN’T WAIT TO ENJOY A COOKIE?!
Totally understandable. When I can’t wait, I simply bake off a few cookies immediately after making the dough then send the rest to chill in the fridge. You can even save a few of the ones you baked immediately to compare the results of the chilled ones!
More common questions answered:
Q: SHOULD I CHILL THE ENTIRE MASS OF DOUGH OR BALLS OF DOUGH? DOES IT MATTER?
You can do either! If chilling the entire mass of dough, remove it to an airtight container. Allow the dough to sit at room temperature until it’s malleable enough to safely scoop, which can take over an hour depending on your kitchen environment. This method allows you to get away with storing the dough for a little longer without having it dry out.
The easier method is to scoop the dough after you mix it up, then remove the scoops to a single layer in an airtight container or cover very tightly with plastic wrap. This method reduces the amount of time you can store the dough without it drying out, but makes it so you can bake the cookie dough balls directly from the fridge. No waiting for it to come to room temperature!
Q: HOW LONG SHOULD I CHILL THE DOUGH?
Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be. After 72 hours the dough will begin to dry out and you risk it going bad, especially if chilling pre portioned balls of dough instead of the entire mass of dough.
Q: WHEN DO I FREEZE THE DOUGH?
If you’re wanting to freeze the cookie dough (specific directions on that here), simply do it after the 24 – 72 hour chilling period. Do not skip the chilling period.
Once you put the dough in the freezer, the moisture in the dough will actually freeze. If you freeze right away and skip chilling your dough, you won’t be able to have the same benefits in the freezer as in the fridge, it’s like the dough is in suspended-animation and the flour/starch won’t be able to absorb moisture because the moisture is frozen. The chemical processes that happen while the dough is marinating canonly happen in the fridge.
Q: DOES THIS APPLY TO ALL COOKIE DOUGH?
This most directly applies to chocolate chip cookie dough. But any time you want to develop stronger flavors and a thicker chewier texture in any drop-style cookie dough, chilling will be your friend. When making cookies with oatmeal, it’s best not to refrigerate more than 48 hours at most as oats are such a drying ingredient, and you don’t want the dough to dry up too quickly.
Q: DOES CHILLING COOKIE DOUGH OVERNIGHT WORK WITH COOKIES CONTAINING BAKING SODA AS THE LEAVENER?
It’s important to remember that baking soda will begin its chemical reaction when it encounters the acidic components of the cookie dough (brown sugar, in the case of most choc chip cookies), and baking powder will react to the water in the dough. Both occur before the dough hits the heat of the oven. Baking Soda will alter the dough pH to help promote some spread and browning when the dough is baked off. Since cookie dough is relatively low in moisture (compared to muffin or cake batter), the chemical reactions occur more slowly anyway. Also, cookies rely less on leavening than say muffins or cakes. That’s why we see an improvement to the taste and texture with chilling in cookies! Read more about Baking Soda vs. Baking Powder here!
So what do you think? Will you chill your dough next time? Will you do a side-by-side experiment?
If so, be sure to snap a photo and tag me #handletheheat @handletheheat on Instagram or join our Facebook group and share your results!
More Cookie Science Articles:
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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FAQs
While it might seem like an unnecessary step, actually taking the time to chill cookie dough really is important to do. Why? It's to solidify the fat in the dough, so the cookies won't spread too far during baking, and to ensure the cookies end up soft and tender.
Why do you rest cookie dough in the fridge? ›
Resting your dough in the refrigerator will almost always yield better results. But why? Chilling your cookie dough in the refrigerator after mixing it allows the flour to hydrate and gives the other ingredients time to blend, resulting in a richer, more well-rounded flavor profile.
How important is chilling cookie dough? ›
Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.
Why is it important to chill the dough before molding? ›
The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.
Why is resting dough important? ›
When handling dough in bread making, it is a distinct advantage to allow the dough to rest during the process. This allows the gluten/gliadin to relax and easily reform itself into the long protein chains which are the superstructure of the finished loaf.
Is cookie dough OK if not refrigerated? ›
As a general rule, any cookie dough left on the counter at room temperature will be good for 2-4 hours but then may risk going bad, especially if it is already past its “best by” date. The cool, dark, air-free container in your fridge or freezer will be the best place to maximize the lifespan of your cookie dough.
How long should cookie dough chill? ›
If you want to prevent spreading, chill your cookie dough in the fridge for 4-6 hours ideally. If you don't have that much time, plan on chilling the dough for at least one hour to get an effect.
Why is cooling cookies important? ›
Too-hot cookies can burn your fingers and mouth (melty-hot sugar is really, really hot!). Plus, you need to cool cookies to give them a chance to firm up and keep their shape. Finally, too-hot cookies will likely fall apart in your hands.
What happens if you dont chill your dough? ›
The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies. The chilling phase also gives the flour in your dough time to hydrate, just like pie dough, which translates into a cookie that's more chewy than cakey.
Why do we leave dough in the fridge? ›
The reason for doing delayed fermentation in the fridge is that the yeast development is slowed down, while still allowing the enzymes that naturally occur in the flour to do their work (converting starches to sugars, making a more flavorful dough).
This rest period allows for better absorption of water and helps the gluten and starches to align. The autolyse is credited to Raymond Calvel, who recommended it as a way to reduce kneading time and thereby improve the flavor and color of bread.
Can you eat cookie dough cold? ›
Raw cookie dough is not safe to eat because it contains uncooked eggs and flour, which can cause food poisoning if they are contaminated with harmful bacteria.
Can you eat raw cookie dough? ›
Don't taste or eat raw (unbaked) dough or batter. Don't let children handle or play with raw dough, including play clay and dough for crafts. Uncooked flour and raw eggs can contain germs that can make you sick if you taste raw dough.
Can you eat frozen cookie dough? ›
Yes, it's OK to eat raw cookie dough | CNN.
How do you chill cookie dough quickly? ›
Speed Things Up with Your Freezer
Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. Better Homes and Gardens says that you can freeze cookie dough for one-fourth of the recommended refrigeration time with good results.
What happens if you don't chill dough? ›
As she says, not chilling the cookie and baking at 350 degrees can result in a more crackly cookie, since the dough hasn't had enough time to absorb the flour. Chilling it for half an hour, however, gives you thicker, chewier dough.
Will Chilling dough make it less sticky? ›
Refrigerate the Dough
Before you start adding ingredients to your dough, there's actually another baking hack you can try to fix wet dough: refrigerate it! Chilling or refrigerating your sticky dough can turn the butter cold and means that the dough will stop sticking to your hands.
How long should you chill dough for before rolling it out? ›
Chill Your Dough at Least Once
Cutout cookie dough recipes often call for the dough to be chilled for at least 30 minutes before breaking out the rolling pin.
How long should cookie dough sit in the fridge? ›
How long can I keep cookie dough in the refrigerator before baking? Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough.
Why did my cookies puff up? ›
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
Is it better to refrigerate or freeze cookie dough? ›
If you store it in your fridge, you can usually expect this cookie dough to last about 1 to 2 weeks past the “best by” date. In your freezer, frozen raw cookie dough can actually last 9 to 12 months, giving you plenty of time to use it before it goes bad.
Does chilling dough mean freezing? ›
Most recipes recommend chilling cookie dough for several hours in the refrigerator, but the good news is that you can use your freezer in a pinch. Better Homes and Gardens says that you can freeze cookie dough for one-fourth of the recommended refrigeration time with good results.
Why do you proof dough in the fridge? ›
Proofing our loaves in the fridge (also called retarding) will slow down their final rise, giving our loaves more flavor. Also, retarding loaves during their final proof makes them easier to handle and score before baking, which will improve the crumb, crust, and appearance of our baked loaves.
Can you eat cookie dough? ›
Do not taste or eat any raw dough or batter. This includes dough or batter for cookies, brownies, cakes, pie crusts, tortillas, pizza, biscuits, pancakes, or crafts made with raw flour, such as homemade play dough or holiday ornaments. Do not let children play with or eat raw dough, including dough for crafts.
Do you have to chill dough for sugar cookies? ›
Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.
How long does dough take to relax? ›
Next, shape the dough into a ball and let it rest, covered in plastic wrap or an inverted bowl, for about 10-15 minutes before proceeding. This will relax the gluten and the dough's elasticity, making it easier to roll out the dough and shape the knots.
