I'm making some chocolate crinkle cookies, and one of the recipe steps is to refrigerate the dough at least four hours before baking.
Does this cause any changes in the dough such as something to do with gluten formation (or relaxation), or is it largely about getting a good consistency for the cookie to properly shape itself while baking? Should I be doing this with pretty much any cookie I bake? Is the four hours important, or am I looking for a temperature rather than a time limit?
Best Answer
Anecdotally, the difference is in the spread.
When tested, this is confirmed, along with it affecting the browning and the texture.
When you start with cold dough, the outer edges of the cookie start to firm up before the middle has warmed up a lot. This means it will start crusting (and browning) before the fat in the middle starts to spread out. The cookies are taller and have a smaller footprint and (if not overbaked) will be nicely chewy in the center.
There's a really nice guide about it on King Arthur Flour's blog.
As you can see, there's a big difference even in only a thirty minute time in the fridge and again, a nice improvement after sixty minutes.
The author compared cookies as old as ten days but noted diminishing returns the longer they waited.
What's happening? Well, the blog states:
So, allowing the ingredients to rest lets them absorb some of the liquid, gives you less spread, taller, browner cookies. Now, in your case, browning probably isn't an issue, but you do want a nice chewy texture, which chilling your batter will do. Based on the article, you probably don't have to wait the full four hours but it might be interesting to give it a try and see how your cookies change after baking at different times to see if you can only wait an hour rather than four.
Note, because it's not only the chilling factor that affects your outcome, it's not only about getting the dough cold, so it probably wouldn't speed up the process with identical outcomes if you shaped the cookies before chilling the dough. If the water absorption is a big part of it, the surface area to volume ratio isn't going to affect the speed (probably).
This blog was specifically about chocolate chip cookies... your cookies pose an additional concern when it comes to spread. If the dough is really sticky, rolling the dough into a ball and into the powdered sugar will be difficult when the dough is warm. Chilling it will make the dough more manageable.
Plus, with the powdered sugar coating, you want to reduce spread so that you get the nice crevasses without them being too huge. If the cookie spreads less, you'll get narrower breaks in the powdered sugar. It may also prevent the dough from absorbing the powdered sugar so that you get the good contrast you're looking for.