Flour has time to hydrate
As the dough rests, flour absorbs moisture. The dough firms up and holds its shape more effectively in the oven.
Cold dough melts later
Chilled butter remains firm for longer, so the edges set before the cookie spreads too far.
- Thirty minutes already helps.
- Overnight often builds deeper caramel flavour.
- Let very firm dough soften briefly before scooping.
Bake one test cookie
It immediately shows whether the dough needs more chilling or should be pressed flatter.