Is it too late to add baking soda your cookie dough that is already chilled?

It's not ideal to add baking soda to cookie dough after it's already chilled, but it's not necessarily too late.

Here's why:

* Baking soda activates when mixed with liquid. Chilling the dough slows down this activation, but it doesn't stop it entirely. Some of the baking soda may have already reacted, meaning it won't contribute to the rise of the cookies.

* The dough will need to be re-mixed. You'll need to mix the baking soda thoroughly into the chilled dough to ensure even distribution. This could potentially affect the texture of the dough.

If you do decide to add baking soda:

* Add a small amount at a time: Start with half the amount you would normally use and see how the dough reacts.

* Don't overmix: Gently mix the baking soda in to avoid developing the gluten in the flour, which could make the cookies tough.

* Bake immediately: The dough will be less stable with the additional baking soda, so it's best to bake it right away.

Overall, it's best to avoid adding baking soda to chilled dough if possible. However, if you find yourself in this situation, you can still add it with some caution.

It's always a good idea to check the recipe and see what the author suggests for adding ingredients after chilling.