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My aunt said to chill my cookie dough for 24 hours and I finally tried it
My aunt Marie has been baking for like 30 years and she always told me that chilling sugar cookie dough overnight makes a huge difference. I always blew it off because who has time for that, right? Well, two weekends ago I had a batch that spread into one giant blob on the sheet, so I figured why not. I let the dough sit in the fridge for about 20 hours and the next batch held its shape perfectly with almost no spread at all. Now I am wondering if this works for chocolate chip too or just sugar cookies, anyone tested that?
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