Hello,

started baking a few months ago as a new creative outlet/hobby. Found a nice recipe for chocolate chip cookies and they came out really good from the first batch. After experimenting with the baking time I got them to perfect consistency many times. Until now.

Its now around 30 degrees (celsius) in my kitchen and when i tried to make little cookie mounds with my ice cream scoop to put into the fridge to cool down, the dough seemed runnier than usual. So I added more flour. In the end, quite a bit more. This resulted in the cookies being very dry, so the solution seems simple: dont put in too much flour.

Does this mean that in summer I should put the dough into the fridge for a few minutes to harden it a little to separate the dough into the eighteen mounds which will become the cookies? If so, any indication of how long in the fridge is enough/too much to easily scoop the dough (but not have it be too runny).

Thanks so much