Another day with another batch of cookies. I recently experimented with multiple batches of cookie dough left in the fridge for 20 hours, 36 hours, and 48 hours. These are the results at 48 hours, fresh out of the oven about 10 minutes ago.
It is by far the best one so far, the cookie flavor is intense and sophisticated, and the texture has all the chewy, crunchy and gooey bits you want.
To store the cookie dough, I put all the cookie dough into a log shape and place it onto a large piece of cling wrap. I fold the top and bottom and then roll the cookie dough so it’s completely airtight and it almost looks like one of those cookie logs you can buy at the grocery store.
I found that 20 hours and 36 hours do make a significant impact, but some special magic happens after 2 days in the fridge.
Another piece of advice I have is this: preheat your oven before you take the cookie dough out of the fridge. When it reaches the right heat, take the dough out, scoop your cookies onto the parchment and bake immediately. Like, within minutes. I experimented with waiting 15 minutes and 45 minutes to see what would happen, and the results were disappointing, it does not achieve the right texture.
One last piece of advice I would have is this. And please hear me out here, this might be controversial. Everyone likes to speak about imitation vanilla like it’s not good, and I would probably agree in most cases, but it has its place. With my cookies, I add half a tablespoon of pure vanilla bean paste, half a tablespoon of organic vanilla extract, and half a tablespoon of imitation vanilla.
Imitation vanilla is the purest form of vanillin, the main flavor of vanilla bean, but it lacks the depth of flavor of real vanilla bean because it is missing hundreds of flavor and aroma compounds. However, lots of people absolutely love the imitation vanilla flavor because it’s nostalgic and one dimensional. Real vanilla bean includes hundreds of distinct flavors that all come together to really give your baking that “real” taste. By combining multiple types of vanilla, I find that it gives your baking even more depth of flavor. It gives your baking all the real depth of flavor you’re looking for, with just enough nostalgia and “store brought baked good” taste. It’s expensive but it’s worth it, especially with a vanilla-based recipe like chocolate chunk cookies. I like to mix 3 types of vanilla with only 1/3 of it being imitation, but I think a similar thing could be achieved with 2 types of vanilla.
I would be curious to know what you all think. What are your best cookie baking tips?
by flynncorp
39 Comments
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When you say refrigerate do you mean just refrigerated not frozen? Ive been putting my dough in the freezer.
This is starting to get really annoying my dude.
This looks and feels very similar to the NYT Chocolate Chip Cookie recipe. Great job.
Salt is a must in chocolate cookies! Well done OP
ok, saying no recipe but asking for advice on this sub multiple times is crazy work. The cookies look great!
Do you just scoop and bake or do you shape the cookies first and then bake? I find scooping refrigerated dough to be a pain, so I wonder if this would work by pre-scooping the dough and then refrigerating for a couple days.
Have you tried the 72 hour brownies of his? 😙👌🏼
sometimes i just cant wait 😋
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beautiful
I scoop while the dough is warm and then refrigerate.
So much easier than scooping cold dough.
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What does refrigeration do for a cookie? And what can you tell between 20-36-48 hours?
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I do have some wonderful cookie baking tips that will change your life, but it’s my choice whether or not I want to share them, and in this case I’m not quite ready to share them yet.
Beautiful job! Now I’m hungry!
In 6 years of professional baking , I have never used 3 different types of vanilla in one mix. I have never needed to chill cookie dough more than 30 mins.
The industry secret is making cookies with bread flour and mix it for as little as possible. That’s it. People been making cookies since the 1940s , whatever you are doing are just smoke and mirrors.
For everyone asking for their recipe just use:
https://www.recipetineats.com/the-chocolate-chip-cookies-of-my-dreams/#wprm-recipe-container-169081
Your oven is too hot.
Do you add more chunks on top before baking?
Omg, those look like what I want chocolate chip cookies to look like but they never do. 😍 Instead of rolling the dough into a ball and smashing that into a disc, can you roll it into a log like slice and bake cookies?
Since this guy is not giving it up for whatever reason. Here is one I’ve perfected with different flour options: https://docs.google.com/document/d/10l-lHuc3UILUzOoM4lM0VE_0K4dhDCBSUgjgP2fBmCk/edit?usp=drivesdk
Hey, what brand of artificial vanilla are ya using?
I feel like I’ve seen better cookies from my local grocery store, these look like they’re so dense that I could use them as ninja stars tbh, no hate tho just offering constructive criticism, hope this helps for the next 50 hour batch!
I personally don’t use artificial vanilla because I’m allergic to the suspension agent. But if it works for you. 1&1/2 tbs of flavoring seems like a lot though. Your cookies seem pretty tasty so If what you’re doing works then keep doing it!
I like to add a bit of hazelnut syrup to my chocolate chip cookies, I just use the Torani coffee syrup and it really makes a world of difference. I’ll have to try mixing and matching the vanilla and see what you mean.
Yeah to bad I can’t refrigerate the dough because I’d eat it all but damn those look good
I roll my logs in the parchment paper those cookies will be baked on later. I put the logs in plastic bags and stack the bags in the freezer. A day is okay, but two days is better. A week, A month … also fantastic.
When we need cookies, I preheat the oven first. While waiting I take out some logs and remove the parchment paper and use it to cover the cookie sheet.
I never scoop when freezing dough—I use a big knife and slice my already round dough, then bake them when the oven temperature is right.
If I ever want cookies I make two batches. One goes right in the oven, the other goes in the fridge or freezer because *I lack self control* when it comes to cookies
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It’s possible that since you use artificial vanilla it’s more forgiving because it’s not all alcohol based? I also use more vanilla in a lot of recipes, but it’s definitely noticeable if there’s to much. Especially in things like icing and cookies. Using a mix of paste, extract and artificial flavoring may vary well prevent the nasty taste.
And he was never seen in the baking sub again 🪄
I always roll my dough into logs, wrap and put in fridge for 2-3 days. Slice and bake cookies with leftover dough for the freezer so I can have a cookie when I get the craving.
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With no comparison photo all I see is a slightly overcooked, thin, crispy cookie. What impact did the cooling have on the cookie?
Cookies look flat ngl
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