Why do we have to chill chocolate crinkle cookie dough?
Is the only reason for chilling because it makes shaping the dough into small balls easier? Or does it have an effect on the taste? Does it make the crinkles moister or softer after baking?
2007-10-28 18:51:18 · 6 answers · asked by kris p. 2 in Food & Drink ➔ Cooking & Recipes
It has nothing to do with improving the taste of the cookie. It not only makes the dough easier to work with when forming the cookie dough balls....it also keeps the dough from melting during the baking process too quickly. This allows the dough to cook and maintain its' form...if the dough were room temperature it would melt and make a flat crispy mess on your cookie sheet.
2007-10-29 04:49:04 · answer #1 · answered by Raylee 4 · 0⤊ 0⤋
I've never made chocolate crinkles but I would think its either to make the dough easier to work with. Like with some doughs you have to slice it.. which would make it easier when its cold. Or some cookies that have butter need to chill to keep the butter cold.. so when the cookie bakes in the over the water bakes out of the butter and makes the cookie nice and flaky (like a good pie crust).
2007-10-29 02:13:48 · answer #2 · answered by Pumpernickle 5 · 0⤊ 0⤋
Makes working with the dough much easier.
I've not made chocolate crinkles, but do make sugar cookies often. The recipe calls for refrigeration because chilled dough is easier to work with when it has less flour, ending in a better flavor. One that isn't straight up flour. . . if you use too much flour in order to make the dough more pliable, you'll end up with super hard cookies that can take down a buffalo. Of course, you don't HAVE to chill your dough....it just makes working with it a bit easier.
2007-10-29 01:56:48 · answer #3 · answered by Rainy 4 · 1⤊ 0⤋
I have made chocolate crinkle cookies. Yes, it's to make it easier to roll the dough into balls without having a sticky mess. You'll also get higher cookies (thicker). No, it doesn't affect the taste.
2007-10-29 03:26:37 · answer #4 · answered by justme 6 · 0⤊ 0⤋
Refrigerating cookie dough before baking it can lead to a rounder, taller cookie. Warm dough melts & spreads out faster than cold dough in a pre-heated oven.
2007-10-29 02:14:55 · answer #5 · answered by Treadstone 7 · 0⤊ 0⤋
It keeps the butter or crisco harder and easier to work with. If it gets soft it gets sticky and unmanagable.
2007-10-29 02:09:18 · answer #6 · answered by Sassy V 3 · 0⤊ 0⤋