Cookie Prep Tip #3: Prepare for Chilling
For rolled cookies, divide the dough in half, wrap in plastic, and refrigerate as a flattened disk. This isn't to jump-start the rolling process so much as to ensure the dough softens at a more even rate when you're ready to roll.
For drop cookies, it's vital to portion the dough prior to refrigeration; otherwise, you'll have to wait for a giant mass of dough to soften before it can be scooped. If the dough is fairly stiff, you can drop the pieces straight into a zip-top bag. For softer, squishier doughs, it helps to pop the portioned dough in the freezer until firm.
You can bake the portioned dough straight from the fridge if you prefer a thicker cookie, but bear in mind that this will invalidate the recipe's suggested baking time. Otherwise, let the dough stand at room temperature until softened, which will happen when it reaches about 70°F , then bake as directed.If a cookie dough isn't amenable to refrigeration, you can still speed up the process by scaling out your ingredients in advance.
This type of advance prep is particularly helpful if you plan to do some baking with children, at a friend's house, or in a group setting where you may get chatty and distracted—did I add the baking soda, or just the salt? This is something I always do when I visit my parents, so I can give the gift of freshly baked Christmas cookies without having to cart down my scale.
Mine are made with canna butter!
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