Can I refrigerate cookie dough that relies on lots of butter to spread the cookie during baking if I bring it to room temperature before baking?
I make ridiculous amounts of cookies every Christmas. This year, I was in the middle of moving and I can’t do them until next weekend. I thought I could do a bunch of the dough ahead of time and refrigerate, but I remember that last year it was really hard (and actually painful) to get spoonfuls of certain doughs off the refrigerated hunk… specifically the chocolate chip, which is full of butter so that the cookie spreads during baking.
Would it hurt the integrity of the dough or anything if I refrigerated and then brought it back to room temp before I baked it? Or can I refrigerate the spoonfuls and then toss them on a sheet to bake later? I can knock out batches of dough easy enough before/after work but the baking off is what takes time… so if I can do that I might have a fighting chance of getting all my required baking done before Christmas.