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What happened
The article explores the concept of aging cookie dough and whether it enhances the flavor and texture of cookies. It delves into the science behind aging dough, including the effects on moisture distribution, starch breakdown, and flavor development. Experts weigh in on the benefits and potential drawbacks of letting cookie dough rest before baking.
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Key insights
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Flavor Enhancement
Aging cookie dough allows the flavors to meld and develop, resulting in a richer taste. The resting period lets the ingredients fully hydrate and the sugars to break down, which can lead to a more complex flavor profile.
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Texture Improvement
Allowing the dough to rest can improve the texture of the cookies. The flour fully hydrates, which can lead to a chewier consistency. Additionally, the breakdown of starches can create a more tender crumb.
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Scientific Backing
The article references food scientists who explain the chemical processes that occur during the aging of cookie dough, such as the breakdown of proteins and starches, which contribute to both flavor and texture improvements.