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why do you have to refrigerate peanut butter cookie dough

I've made a ton of peanut butter cookies. I use the
(behind a paywall, sorry) which is amazing. It's designed to enhance the peanut flavor by adding additional salt and using chopped peanuts in addition to extra chunky peanut butter (they specifically recommend Jif brand). Your recipe, based on mine, is all wrong. Mine uses twice that amount of butter (two sticks, salted) and sugar (one cup each of white and light brown) for the same amount of flour and eggs. It uses a cup of extra crunchy peanut butter in addition to the butter. I don't think you can blame the peanut butter alone for the grainy texture, though. It's likely a lack of moisture content because a half cup or even a full cup of fat really isn't a lot when it comes to 2. 5 cups of flour.


When you refrigerate dough, it loses moisture - fridges dry things out - so whatever small amount of moisture you had is reduced even further. Chilling cookie dough is certainly a good way to restrict the cookie's spread but overnight is probably a bit of overkill. states that as little as 30-60 minutes is more than enough time to combat spread and chill the dough. The longer you chill cookie dough, the smaller the changes become. Call it the law of diminishing returns. The major difference is between no chilling at all vs. chilling for 30 minutes. After that, the baked cookie continues to evolve Б though very gradually.


The longer it sits, the more grainy it will get, so you need to allow for that: ThatБs fresh dough, at left; three-day-old dough, at right. The longer the dough chills, the drier it becomes. As a note, the recipe used for the test above (for chocolate chip cookies) is. It uses 2 c flour, 1 egg, 1-1/3 c sugar (half and half white and light brown), and a full cup of fat (half butter, half shortening). Halis, If your recipe calls for the dough to be refrigerated for an hour or so, it is so that the butter and shortenings will solidify and give the dough. Halis, If your recipe calls for the dough to be refrigerated for an hour or so, it is so that the butter and shortenings will solidify and give the dough the body it needs.


If your recipe calls for a refrigeration of 6 hours or more, you are waiting for the moisture in the dough to completely saturate the flour. This causes a slight change in the final texture of the baked cookies. For fun sometime, you might enjoy taste-testing cookies baked from dough that is room temperature and cookies from dough straight out of the fridge. Just put a few of each on a cookie sheet and bake as usual. You can also compare cookies made from 1 hour dough against cookies refrigerated overnight. Of course, you would have to be willing to make cookies two days in a row. And that wouldn t be all bad, would it?

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