"The butter retains its integrity better doesn’t melt straight away when you put the cookies in the oven," says Delish food director Rob Seixas. Our recipe starts with melted butter, which means chilling the dough is essential so that the fat can resolidify. The fridge also improves the cookie's texture and appearance. "But to get more flavor out of your dough, 24 is great." "Four hours is obviously enough time to let it chill," Gore says. By the time you bake, the sweet, buttery flavor is more concentrated than when you first mixed it together. The longer the dough chills, the more the moisture is absorbed by the sugar and evaporated into the air. The reason behind this method comes down to science. But according to Gore, the longer the better. You can keep the dough in the fridge for a minimum of four hours if you're feeling especially impatient. "It bakes more evenly, it tastes better, it helps make the cookie fudgier," says Gore.
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But trust us: letting the dough hang out in the fridge a full 24 hours makes a major difference for the texture, flavor, and appearance of your finished cookie. When you're craving a warm, gooey cookie, the last thing you want to do is wait for it.
PHOTO: RACHEL VANNI FOOD STYLING: MAKINZE GORE
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