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Old 10-05-2008, 01:48 PM   #11
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Originally Posted by dave the baker View Post
Dough for chocolate chip cookies should be refrigerated for at least 24 hours and preferably 36 hours before baking. This is from a definitive article quoting professional cookie bakers in the New York Times. It works, too!

No question refrigerating the dough is effective. However, the times you quote must be for very large quantities of dough. I get excellent results by refrigerating a single batch (about 6 dozen cookies) for an hour or two.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-05-2008, 03:54 PM   #12
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Yup. Probably are. I was citing the NYT article. I'm sure they're refering to a 100 dozen batch at least, if not more. The point , and you and I agree, is to refrigerate the dough to let the butter and the levening agent blend together to give more lift and less "run".

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