I age all my cookie dough. I think it makes a big difference in taste and texture. My other trick for chocolate chip cookies is to replace half the butter with Crisco (I know I know), but they turn out SO GOOD.
I've done the cookie dough aging thing as well and was pleased. I portioned them out prior to fridge time and cut out the next- day wait to scoop issue.
Can’t wait to try this cookie recipe!!! And those lentils made me salivate. Thrilled to have found your substack! Besides being a fellow foodie, I am a graphic designer and just wanted to say I love your header graphic. I will have to check out your blog as well.
I am delighted that you finally tried aging the dough! How long did you go? I’m assuming overnight. Try 36 hours. When I was building upon on Jacques’ basic recipe for the New York Times article, I aged it 12 hours, 24 hours 36 hours, and 72 hours. Thirty-six hours was the — dare I say it! — sweet spot.
I have faith in your intelligence! Try it once, and you'll never go back.
Here's another tip: Shape the dough into balls when you make it, then refrigerate them. Bake off some, and at the 36-hour mark, freeze the rest. Then, you have perfectly aged dough when you're jonesing for a cookie.
I age all my cookie dough. I think it makes a big difference in taste and texture. My other trick for chocolate chip cookies is to replace half the butter with Crisco (I know I know), but they turn out SO GOOD.
I've done the cookie dough aging thing as well and was pleased. I portioned them out prior to fridge time and cut out the next- day wait to scoop issue.
Smart!
Can’t wait to try this cookie recipe!!! And those lentils made me salivate. Thrilled to have found your substack! Besides being a fellow foodie, I am a graphic designer and just wanted to say I love your header graphic. I will have to check out your blog as well.
Thanks, Tammy!
Adam,
I am delighted that you finally tried aging the dough! How long did you go? I’m assuming overnight. Try 36 hours. When I was building upon on Jacques’ basic recipe for the New York Times article, I aged it 12 hours, 24 hours 36 hours, and 72 hours. Thirty-six hours was the — dare I say it! — sweet spot.
But to wait 36 hours for cookies... I'm not sure I have the emotional intelligence for that! Thanks for the tip, David :)
I have faith in your intelligence! Try it once, and you'll never go back.
Here's another tip: Shape the dough into balls when you make it, then refrigerate them. Bake off some, and at the 36-hour mark, freeze the rest. Then, you have perfectly aged dough when you're jonesing for a cookie.