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My grandma said to chill my cookie dough for 24 hours and I thought she was just being old school
My grandma kept telling me to chill my chocolate chip cookie dough overnight before baking, but I always figured 30 minutes in the fridge was plenty. Last weekend I finally tried her way with a batch I made Saturday and baked Sunday, and the cookies came out way thicker and chewier with a deeper caramel taste. Same recipe, same oven, just 24 hours of rest instead of 30 minutes. The difference was so obvious my husband asked what I changed. Has anyone else tested different chill times and found a sweet spot between 12 and 48 hours?
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