Comments on: The #1 Reason Why You Should Chill Your Cookie Dough

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 30 Oct 2023 15:51:51 +0000

In reply to Elise. Hi Elise! The length of time it will take for your cookie dough to become malleable enough to scoop depends entirely on the cookie dough itself, and the ambient temperature of your kitchen. Sometimes it can take 20 minutes to be scoopable, other times over an hour. Keep checking and scoop when it's just soft enough to scoop without damaging your cookie scoop. If your cookie dough gets soft again, it is best to re-chill before baking, to ensure nice, thick cookies. Try scooping enough for one tray, then chill that tray while your oven preheats, and bake once the dough balls feel firm again. I hope this helps! Happy baking :)

By: Elise

Elise — Sat, 28 Oct 2023 16:12:20 +0000

Hi! If I wrapped the dough whole and refrigerated for 24 hrs. How long should I let sit before I can scoop and bake?Should they still be slightly cool when I bake the cookies ?

By: Amber

Amber — Sun, 20 Aug 2023 00:01:00 +0000

In reply to Emily. Thank you! Yes, that does help!

By: Emily

Emily — Fri, 18 Aug 2023 15:08:56 +0000

In reply to Wendy. Hi Wendy! Unfortunately, we're unable to post pictures here; however, you can absolutely use parchment paper between layers to stack them once the dough is frozen so they keep their shape. We like to freeze cookie dough balls on a half-sheet baking pan for about 30 minutes-1 hour (until firm) before adding them to the airtight container. I hope that helps!

By: Emily

Emily — Fri, 18 Aug 2023 15:04:12 +0000

In reply to Amber. Hi Amber! You could add the butter as soon as it's chilled - chilling brown butter for 24 hours may enhance the flavoring a bit, but it's not necessary. We actually use brown butter that's been brought to cool room temperature in our Browned Butter Toffee Chocolate Chip Cookies, and that dough is then chilled for 24-72 hours prior to baking. I hope that helps! :)

By: Wendy

Wendy — Fri, 18 Aug 2023 14:35:45 +0000

Would you be able to post a picture of how you seal your balls of cookie dough – “to a single layer in an airtight container or cover very tightly with plastic wrap.” Could you put parchment paper between the layers to stack them?

By: Amber

Amber — Fri, 18 Aug 2023 01:28:06 +0000

I like to incorporate chilled browned butter for my cookies. A recipe that I used said it’s better to let the butter chill for 24 hours before creating the dough. If I were to use your method for chilling the dough for 72 hours, would it be necessary to chill the browned butter for 24 hours as well or would it be ok to use once the butter is solidified in the fridge?

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Thu, 17 Aug 2023 17:49:49 +0000

In reply to Tina. Hi Tina! If your dough balls are very large, you may need to add an additional minute or two, but we don't typically find it necessary to extend the bake time with chilled dough. Just bake straight from the fridge! Happy baking :)

By: Kristin

Kristin — Thu, 17 Aug 2023 11:10:35 +0000

In reply to Kiersten @ Handle the Heat. Yes. Same reaction with Gluten Free.

By: Tina

Tina — Wed, 16 Aug 2023 18:59:28 +0000

With refrigerated cookie dough balls…is the cook time significantly different when baking straight out of the fridge, or should I let them come to room temp and bake normal recipe amount?