We may receive a commission on purchases made from links. Did you know there's one transformative step many bakers skip when making cookies? It's a cookie expert-approved trick for baking cookies, and it's none other than double-chilling the dough. To double-chill means to let the dough rest, either in the refrigerator or freezer, after it's first mixed together, and then again after it's divided and shaped into balls.
You may not think of flour as raw, but that's just what it is. No part of the process of harvesting, grinding, bleaching, or packing most types of flour heats it enough to kill bacteria that may be present; cooking it takes care of that. But if you don't cook your flour before consuming, you're putting yourself at risk of food poisoning from Salmonella or E. coli, according to the FDA.
