The Chocolate Chip Cookie Debate Part 3

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

13 thoughts on “The Chocolate Chip Cookie Debate Part 3

  1. Just made these as holiday gifts, the perfect cookie, and I only chilled for 30 mins! Love the website Joy, it just makes me happy!

  2. I like this little series you’re doing! I didn’t know that about the bread flour, but I will definitely keep it in mind the next time I bake chocolate chip cookies…which pretty much happens every week at my house :D.

  3. You have me so intrigued. I love it. I had to try this out myself, you know, so I could eat some cookies. :-)
    I baked some cookies an hour after the dough chilled, 24 hours and 48 hours. The cookies made from the dough that chilled longer definitely took on a darker color than the others. But, I couldn’t discern a difference in the taste.

  4. I really can’t tell the difference and would be happy with either. And your plates area so pretty too. I’m pretty amazed you have been able to keep cookie dough in the fridge that long. I think I would have a problem with snacking on it!

  5. I love reading your posts….and I love to bake. I am definitely going to try the cookies on the debate part 1. And I must say after finding this blog I am going to have a heck of a time losing any of the baby weight.

  6. this is a great debate/experiment you have going on. i used to work in a bakery and we always chilled the cookie dough, not just because we made ginormous amounts and had to, but also b/c it never baked up “right” straight out of the mixer. i never realized that the amount of time it chilled made any real impact on taste, just that they held their shape better in the oven if they had a least half a day’s rest.

  7. Well, the 24h ones do look slighty colored. I’ve read other people’s experiences doing this as well and they say the dough stays drier and drier as time passes… I have my doubts Joy, so… can you pass me one of each please?… I’ll check back later for the 36 h. Rita

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