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Hot take: I stopped chilling cookie dough overnight and my cookies got better
I always thought you had to chill cookie dough in the fridge overnight or they would spread out into flat pancakes. Then my oven died last month and I had to borrow my neighbor's tiny countertop one in Austin that runs about 25 degrees hot. I mixed the dough at 8pm, baked half right away out of laziness, and put the rest in the fridge because that is just what you do. The warm dough batch came out thick and chewy with crisp edges, and the cold dough batch came out pale and kind of dry in the middle. I was so sure the fridge was the right move that I made both batches again the next day to check, and the same thing happened. Turns out my oven runs cold, so the fridge dough just never got hot enough fast enough before the outside set. I fixed my oven temp with a $7 thermometer from the hardware store and now I bake straight after mixing and they come out way better. Has anyone else had chilling actually hurt their bake, or is my oven just weird?
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