As a side note, serious eats did a whole test run of options for cookies. Don’t have the link handy, but they went through various factors like type of sweetener, leavening, etc and showed what changes each makes. It’s possible to tweak any given recipe to adjust for desired results once you get that internalized.
Just wanna say thanks for sharing this baking tip. It’s so interesting that chilling the dough can make such a difference. I gotta try it some day.
No worries :)
As a side note, serious eats did a whole test run of options for cookies. Don’t have the link handy, but they went through various factors like type of sweetener, leavening, etc and showed what changes each makes. It’s possible to tweak any given recipe to adjust for desired results once you get that internalized.