I haven't had much experience baking cookies, but I do about every 3 or 4 months and have always wanted to try chilling my dough for at least a day. I've done 2 hours at most and definitely can see/taste a difference compared to when I don't, but I'm not sure if I'm doing it correctly. Can anyone tell me if i'm supposed to let the dough thaw out a bit after chilling before sticking them in the oven?

Based on the explanation and science behind the fats and all that, my guess is no, but i'm just looking for validation.

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