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this post was submitted on 27 Jul 2025
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I want to learn more about these 48 hour chocolate chip cookies
Simple way, make your preferred dough and then stash it in the fridge for a few days. Even just a few hours can make a difference, gives time for flour to hydrate at the minimum, longer is better for flavour.
Applicable to almost any baked good too, bread/pizza benefits from long, slow ferments, get some complexity of flavour + can help with the dough's structure. Sour dough kinda forces you into these long fermentation periods, I tend to use a preferment (like a biga or poolish) when I'll use bakers yeast.
Also can be convenient if you're busy, it's quick to mix things together, let the dough do the hard work for you.
These are pretty amazing
https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe
Most things by King Arthur flour are good! I like the Cornish pasty dough recipe they have!
If you ever get a chance, visit the King Arthur headquarters in Vermont. They have a calendar of baking workshops and training courses that are top-notch. The on-site bakery has breads, sandwiches, cakes, cookies, and even pizza dough.
I know! One day I will, but currently complete lack of money. Until then I will be happy knowing they're employee owned and stuff.
Truth. I feel silly having brand loyalty to a flour brand, but I do. I think King Arthur puts out fresher, better flour, and I think their recipes and website are super solid. Legitimately a fan of a flour brand, lol.
Not silly! The flour is very exactly what it says, which is super helpful for certain very finicky foods! I know there's a cookie I make sometimes that can get weird on some flours, it never ever fails to work on King Arthur! (I'm sure it would work on other brands though like I've heard good about Red Mill?)