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Do I need to re-moisturize my dough if I let it refrigerated for 2 days?
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Hi guys I have this batch of chocolate cookie dough that I plan to keep in the fridge for 2 days but I'm unsure whether that would suck the moisture out of my dough and if yes what can I do to prevent this? Should I perhaps leave the dough room tempt for a few hours so the moisture is better maybe add spray of water? I'm very new to baking so if you have any recommendation I would really appreciate it! Thank you!
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