This short article is part of the Basically Guide to Better Baking, a 10-week, 10-recipe series designed to help you become a cooler, smarter, more confident baker.

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You’re plowing through a cookie recipe, so cshed to the finish that you deserve to virtually taste the cocoa and then…HALT, you come throughout the dreaded words: “Let the dough rest.” Suddenly, you have to wait a secondary 30 minutes (probably more!). When the glass of milk is already poured, that amount of time feels prefer an eternity. Woe is you!

But while it’s incredibly tempting to pretfinish you never before check out that direction and also go alengthy your merry way, this peskies action is a critical investment in the texture and also flavor of your finimelted product. There’s an excellent factor it’s a component of so many kind of of the best cookie recipes.


The main reason for a brief relaxing period to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and also more scoopable, the flour is hydrating, yielding cookies that will bake and brvery own even more evenly. The sugar also absorbs moisture from the eggs and also butter: With less “cost-free moisture” hanging about, the dough has a higher concentration of sugar, and the higher this percentage, the more most likely it is that you’ll gain cookies via chewy centers and crispy edges. (When I halved the sugar in among my favorite recipes, I found that the low-sugar cookies were caessential and doughy, whereas the full-sugar cookies had actually tender, buttery middles surrounded by a firm, lacy circumference.)


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These Salty Buckwwarm Chocolate Chunk Cookies are a prime example of a recipe wright here resting matters.

Photo by Laura Murray, Food Styling by Susan Spungen 

But it’s not all about the texture: A drier, even more concentrated dough additionally has even more pronounced flavor. Let it sit for long enough—the famed Jacques Torres cacao chip cookie, publiburned in the New York Times, mandates a rest of at least 24 hrs and also up to 72—and also the starcs and also proteins in the flour begin to break dvery own, leading to even more browning and also caramelization. All of this means that well-rested cookies will taste richer and more facility.

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And another thing! If you’re resting the dough in the fridge as some recipes instruct, you’re multitasking by hydrating the dry ingredients and solidifying the fat. Due to the fact that cold butter takes much longer to melt than room temperature butter, chilled cookies will certainly hold their form in the cooktop. When it’s crucial to stymie the spread—say, for shortbread circles or detailed linzers that you’ve so very closely formed—chilling the dough is mandatory.

So while relaxing the dough indicates you’re an additional 30 or 60 minutes (or, if you’re really committed, 72 hours) amethod from cookies, it also means those cookies will certainly be chewier, gooier, and also more delicious. Didn’t Santa say that great things concerned those who wait?

Get the recipe:


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Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spfinish hours cutting out reindeers and piping imperial icing.