Cookies Recipes

Do you really need to chill cookie dough?

Today on Passion for Food we’re going to test if chilling cookie dough before baking really makes a difference, do you really need to chill your cookie dough? I’m going to cook 3 batches of 3 different kinds of cookies, each batch I will bake half right away and the second half after chilling. What will we find out?! For the ingredients and more:
#cookies #Christmas #recipes
Follow me!

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

Back to home page

Video Transcription

today on passion for food we’re gonna betesting whether or not you need to chillcookie dough in order to preventspreading or is that just flat-out wronglet’s find out today’s episode is kindof a twofer because not only are wegoing to test chilled cookie dough butI’m also gonna show you how to makethree different kinds of cookies at thesame time so I guess that kind of makesit for fur but anyway let’s go ahead andmake this base cookie dough and for thatwe’re gonna need two sticks that is onecup of room-temperature salted butteralong with one cup of packed brown andone cup of white sugar I like to measurethose in the same cup that just makessure I’m not going over two cups intotal now like a lot of people I learnedthis classic technique where you’resupposed to start with the solid butterand cream it in with your sugar and thenadd the eggs and vanilla so that’s whatwe’re gonna try here first and normallyI would use a food processor to reallyget this done quickly but today Ithought it would be good to do it all byhand just to prevent the possibility ofover mixing and I know not everyone hasone of those mixers I think this videois especially relevant for people who dothis by hand because starting with theroom-temperature butter is verydifficult compared to the alternativeanyway we’re gonna go ahead and add ourtwo whole large eggs and we’re justgonna cream all of this together then ittook me about three or four minutes atregular speed but you can see it’sdeveloped this nice characteristic lightcolor that means we’ve creamedeverything in properly and for somereason I decided to add the vanilla inall by itself and get that mixed in butthat’s not necessary we could have justadded all of the other ingredients intogether so don’t do that anyway let’sgo ahead and get our dry ingredients inhere we have about three cups of flourand I did weigh that to ensure we wereconsistent with the flour across allthree batches along with one teaspoon ofbaking soda you’ll notice we’re notdoing any sifting here that’s one ofthose things over the years I’ve left bythe side of the road as mostly a uselesswaysof time and by the end of this video wemay be seeing one or two otherhalf-baked ideas that will be joining itthere anyway we’ll just mix that untilit all comes together we want to becareful not to overmixand this will be our base cookie doughfrom here your options are limitless interms of adding different fruits andnuts and extracts and really whateveryou would like for our first of threetest subjects or I mean cookies I reallylike raising the bar with these raisinoatmeal cookies which starts off withabout a tablespoon of ground cinnamonone and a half cups of old-fashionedrolled oats and finally one heaping cupof raisins I like a lot of raisins inmind you can add however much you likenow the theory goes like this the theoryis we’re supposed to chill this cookiedough because that helps so the fatssolidify and then when it bakes thatwill make the cookie not spread out inthe pan quite as much but is that truewe’re gonna test here and see if we canfind out and what we’re going to do isbake this in two batches one right awayafter making the cookie dough and theother one after chilling for an hour solet’s go ahead and portion out ourunchilled cookie dough I like the twospoon method and we’re aiming for abouttwo ounces of total dough per cookieonce we have all of those portioned outthey’re ready to bake at 350 degrees forabout 16 minutes so let’s go ahead andcover our remaining cookie dough andwe’re going to chill that for a fullhour before baking it as well and whatI’m gonna try and do is have both timelapses at the same time so we cancompare chilled and unchilled bakingtogether now we can see the chilledcookie dough at the bottom is definitelynot spreading as quickly but ourunchilled cookies actually seem to bepuffing up a little more these twoeffects might be counterbalancing eachother a little bitso after pulling them out and lettingthem cool let’s go ahead and compare twoof these the cookie initiallythe left is our chilled dough but Ireally can’t see any noticeabledifferences at all between these twocookies but just for fun let’s run thisexperiment two more times but this timein an attempt to maximize any potentialresults I’m going to be using meltedbutter if the idea is that chilling thecookie dough helps the fats firm up andthat’s what’s preventing the spreadingthen melted butter should maximize thespreading in the unchilled versuschilled dough you’ll notice this cometogether incredibly quickly even by handwith the melted butter versus theunmelted butter but other than thatwe’re going to prepare this the exactsame way we’re gonna work in our threecups of flour and teaspoon of bakingsoda in our mainframe we’re gonna bemaking chocolate chip and at the bottomright here we’re making some classicpeanut butter cookies and we’re gonnaportion and bake these just the same asbefore we have our chilled O on thebottom and just like before the bakingprofile is slightly different but onceeverything is said and done the endresult looks pretty similar in factalmost identical but let’s hold off onexamining these too much let’s go aheadand get those peanut butter cookies intothe oven and again we have our chilledcookies on the bottom here I wound upmaking the chilled cookies a littlesmaller than the unchilled cookie soit’s a little hard to judge but theydefinitely both popped up I would saysignificantly more than the other twokinds of cookies we made so here we areI pulled off an average representativefrom each batch we have the unsealed atthe top and the chilled down at thebottom here the only ones that look anydifferent at all are these peanut buttercookies and I think that’s mostly up tothe way I made them slightly smaller andI roll the dough into little ballsbefore I cooked them so I think thosedifferences are almost entirely cosmeticnow just from these experiments I can’treally say that chilling has no effectbut I will say that it doesn’t haveenough of effect to be worth going outof your way for one thing I wassurprised by and this will definitelychange the way I make cookiein the future was using melted butteractually made everything just cometogether a lot faster and didn’t seem toaffect the end result of my cookies atall although at the same time chillingdefinitely didn’t hurt so if you wantedto make cookie dough ahead and chill itin the fridge even an entire day aheadthat’s totally fine anyway in closinghere’s a random thought for you why isit that we cook bacon but we bakecookies kind of like why is it that youdrive on a Parkway and park in adriveway just one of life’s littlemysteries I hope you’ve enjoyed today’sepisode of passion for food if you havegive me a thumbs up below and considersubscribing and hitting that little bowso you don’t miss our future episodesthis has been Graham with passion forfood[Music]you

20 Replies to “Do you really need to chill cookie dough?

  1. Advertisements
  2. Advertisements
  3. Hi dear friend, if both different ways have the same results then we don’t need to chill the dough. Thanks for sharing. Excellent upload. Have a nice day.

  4. Advertisements
  5. This is great! I always wondered what would happen if I didn’t chill the cookie dough. I like the way the dough mixed nicely together with the melted butter.

  6. Very cool and different video❤️i loved the idea and loved this kind of videos and would love to see more of them!! thank you for sharing my friend, Happy joyful holidays

  7. I assume the chilling allows the flower to hydrate without the perishable ingredients possibly spoiling. The flower is probably fully hydrated after about just ten minutes or so but about additional time in the fridge will ensure the dough is all the same temp so your cookies cook consistently. Just my hypothesis though.

Leave a Reply

Your email address will not be published. Required fields are marked *