Content
@
0 reply
0 recast
0 reaction
Karo K
@serendipity
Chocolate Chip Cookie Testing🍪 This month, I’m diving deep into cookie science to answer 3 questions 1. How much of a difference does dough resting time (24 vs. 72 hours) make for less liquid batters? 2. Which style cookie wins: thick and fluffy or thin and gooey? 3. What is the best possible chocolate chip cookie recipe I can make? This week’s Dough Breakdown! the base dough is a bit unconventional, featuring: 🍪 2 flours: Cake flour for tenderness + bread flour for structure 🍪 2 sugars: Light brown sugar for molasses depth + turbinado sugar for caramel notes 🍪 2 chocolates: Semi-sweet baking bar + 100% cacao chips for balanced sweetness and bold flavor Why Resting Matters? Resting cookie dough is known to hydrate the flour, deepen flavors, and enhance texture. While I’ve confirmed that 72 hours beats 24 in most cases, I want to quantify *just* how much of a difference it makes with this specific dough. First pic 24 hour rested dough Second pic 48 hour rested dough Part 2 👇
5 replies
3 recasts
17 reactions
Mkkstacks
@mkkstacks
Love this thoughtful approach to baking. Thanks for sharing. Chocolate chip is my fave cookie so I'll definitely rest my homemade doughs from now on. Good tip!
1 reply
0 recast
1 reaction
Karo K
@serendipity
Thank you for taking the time to read through! Definitely, resting it in the fridge will make a huge difference. If you want to scoop them into balls to freeze I recommend doing it after the entire mound of dough has had time to marinate for 72 hours. when you want to bake, just take the dough out for 20-30 min and let it come to room temperature before baking.
1 reply
0 recast
1 reaction
