🍪 Cookie Science 1.6 · Diyar Pastry Lab

🍪 Cookie Science 1.6

Baking Chilled Dough — What Changes?

Chilled dough enters the oven cold, with firmer butter and a more stable structure.

Before baking, chilling allows:

• Butter to firm up

• Flour to fully absorb moisture

• Gluten to relax

When baked:

• Butter melts later

• Dough holds its shape longer

• Structure sets earlier

This often results in:

• Less spread

• Thicker centers

• More defined cookie shape

Chilled dough sets first, then spreads.

That timing difference is what changes cookie structure.

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