You might be tempted to skip the chill and go straight from mixing bowl to oven—but trust us, giving your dough a little rest time is where the magic happens.
At Chocolate and the Chip, we like to think of chilling as the secret handshake of great cookies. It’s not just a pro baker move—it’s how you turn a good cookie into something a little more special.
Here’s why it matters:
When you chill the dough, you give the ingredients time to come together, both in texture and flavor. The flour absorbs the wet ingredients, which means less spreading and more structure. Translation? Thicker, chewier cookies with beautifully golden edges and soft centers.
Want the best of the best?
Scoop your dough, cover it, and let it chill overnight. Yes, it takes patience. But what you’ll get in return is that classic bakery-style cookie: a little thicker, a little chewier, and full of rich, developed flavor.
So next time you're baking with our mix, take a beat. Pop that dough in the fridge. Let it do its thing. Then bake and enjoy the kind of cookie that makes people say, “Wait… you made this?”
Because you did. And it’s kind of perfect.