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Chilled cookie dough vs room temp, I finally caved after an Austin bake-off
I always thought chilling dough was a myth until I entered a cookie contest in Austin last month. My room temp batch spread flat, while my rival's chilled batch kept that thick, soft middle. I did 3 rounds at home with the same recipe, just 1 hour in the fridge versus none. The chilled ones held shape way better and the flavor seemed deeper, but they took more planning. Anyone else flip sides on this, or is the extra wait still not worth it for you?
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