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Rant: I still chill my cookie dough for 24 hours, even after the bakery in Rockford proved me wrong
Everyone in my baking group keeps saying the chill time is the magic step, but I watched a baker in Rockford pull dough straight from the mixer into the oven last November and her cookies spread just fine. I was there for a 6 hour class at her shop, and she made 4 batches back to back with zero resting time between mixing and scooping. Her trick was cold butter cut into small cubes and a 20 minute freeze on the sheet pan before baking. I tried it at home twice and got flat, greasy cookies both times, so I went back to my overnight chill. Maybe my kitchen runs warm at 78 degrees in July and hers sat at 68, but that is my excuse and I am keeping it. Has anyone else had a dough method fall apart in their own kitchen after watching someone else nail it?
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