As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that and you won’t see a noticeable difference in the final product, says Haught Brown.
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
The dough can be made in advance, however if you refrigerate it overnight in an airtight container you may find that it is too firm to scoop and bake quicky in the morning. … If the dough is fridge-cold then the cookies may take very slightly longer to bake.
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.
The cookie dough doesn’t need to be refrigerated – although it will remain firmer if kept in the fridge. It is best to eat the dough within 2-3 days. The dough can also be frozen, for 2-3 months. Just defrost at room temperature.
Frozen or chilled dough will take longer than room temperature dough to bake. Just keep an eye on the cookies as they bake and remove them when they start to color around the edges and lose their raw shine in the middle. Bar Cookies: The bake time will depend on how thick the bars are, so check them often.
How do I handle sticky NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough?
- Preheat the oven to 325º F. …
- Place the whole bar of dough with score lines or marks down on a prepared baking sheet or pizza pan.
- Bake for 30 to 35 minutes or until golden brown.
- Cool for 10 minutes before removing from the baking sheet or pan.
Tough – For rolled cookies, your dough can become “tough” by adding too much flour to your pin or counter before rolling it out. To avoid this, try using as little flour as possible while preparing to roll your dough.
Stored properly, chewy cookies should last for up to a week at room temperature. Without storing them in an airtight container, chewy cookies get stale very quickly – in two to three days.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
Q: Why are my cookies so puffy and cakey? Causes: Whipping too much air into the dough while creaming butter and sugar. Adding too many eggs.