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Why does nobody warn you that chilling cookie dough overnight can make it worse
I made chocolate chip cookies last Saturday for a neighbor's cookout in Boise and decided to try the famous chill the dough 24 hours trick everyone swears by. I mixed two batches from the same bowl, baked one right away and put the other in the fridge until Sunday morning. The fresh batch came out chewy with crispy edges, exactly how I like them. The chilled batch spread into flat greasy puddles that merged into one giant cookie sheet blob. I stood there staring at my oven at 9am wondering what I did wrong. Turns out my butter was already soft and my flour is a cheap store brand that maybe absorbs less liquid, so a full day in the cold let everything break down. I learned that the chill trick is not some magic rule, it depends on your exact ingredients and I should test a small batch first. Has anyone else had chilled dough turn out worse than fresh, or is it just my cheap flour?
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