Update: my cookies were flat for 2 years because I skipped the chill

I always thought chilling cookie dough was just a suggestion from food blogs trying to sound smart, so I baked 6 batches straight from the mixing bowl every single time and watched them spread into sad little pancakes. Last month my sister glanced at my recipe card and asked why I crossed out the 2 hour chill step, and I honestly did not have an answer for her.

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johns184d ago

Did your sister also explain why the chill helps, or did she just point at the crossed out line? I ask because I skipped it for years too and only figured out the butter needs time to firm back up so the dough does not melt into a puddle. Two hours feels like forever when you want cookies but turns out it is doing the heavy lifting the whole time.

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