Remember, this is all in the interest of science. This chocolate chop cookie experiment has nothing to do with how delicious warm cookies are, or how I like picking at cookie dough from the fridge.
Ok, who am I kidding? This experiment is solely about how much I love cookies, whether the dough has been in the fridge for 12 hours or 36 hours.
I promised you cookie results, and here are the first two baked batches.
The constants for our cookie experiment were as follows:
Oven at 350 degrees F
Baking time of 13 minutes
Half sheet baking pan lined with parchment
1 Tablespoon of cookie dough
4 cookies per sheet
The variable for our cookie experiment is cookie dough refrigerated for varying times: 12, 24, and 36 hours.
Above we have chocolate chip cookies baked after 12 hours of refrigeration.
Below we have chocolate chip cookies baked after 24 hours of refrigeration.
What’s the big difference? Well, friends… there’s no huge earth shattering difference.
The 12 hour batch came out lighter, with a slightly underdone center. The edges had a light crunch and the center was that incredible half cooked dough center. Incredible! Of course!
The 24 hour batch came out a more caramel color. The cookies came out more evenly baked, and lacked that doughy center. The edges were just slightly more crisp. A taste difference? I have to be honest, maybe my palette isn’t refined enough, but I didn’t taste any significant difference. It was an incredible cookie, and I suppose that’s what is important.
What do you think? Can you see a difference?
The 36 hour batch is in the works, I just wanted to update you on our results so far.
Let’s review. Above- 12 hours Below- 24 hours