Cookie dough advice

[corazon]

I'm making some cookies today. I'd like to make about half of the cookies today and the other half tomorrow.

I was planning on putting the dough in the fridge overnight. Do I need to bring the dough back to room temp tomorrow before baking or can I scoop the cold dough on to the baking sheets and bake them right away? I know that if your butter is too soft then your cookies will come out flat but what about when the butter is cold?

Thanks for any advice!

[suziquzie]

What kind are you making?
I did that with oatmeal raisin last week... I just scooped up the cold stuff the next day and rolled it into balls, baked just fine. Almost a little better maybe than the 1st days. It rolled nicely too, not sticky all over my hands. Just have to mash it a little.

[corazon]

Originally Posted by suziquzie

What kind are you making?
I did that with oatmeal raisin last week... I just scooped up the cold stuff the next day and rolled it into balls, baked just fine. Almost a little better maybe than the 1st days. It rolled nicely too, not sticky all over my hands. Just have to mash it a little.

Its a double chocolate cookie. There is melted chocolate in the batter too. My dough may get too hard.

[AMSeccia]

Yum, sounds awful good! I would probably give it a 15-min warm-up so it's neither too warm or cold. If you like a softer, slightly undercooked cookie I wouldn't even bother (my DH prefers that way).