refrigerated cookie dough
this weekend i need to bake up a ton of valentine's treats, but don't have much time. so i mixed up the cookie dough and refrigerated it. i plan to make white chocolate macadamia cookies, chocolate chip cookies, oatmeal chocolate banana cookies, and chocolate walnut biscotti. when i bake the cookies, do i have to bring the dough to room temperature?
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9 Comments:
Personally, I wouldn't. There are a lot of cookie recipes that suggest that you refrigerate them. And a lot of other ones that work better if they're cold, even though the recipe doesn't say so.
Honestly, though, by the time you portion them out into cookies, they're so small that they warm up pretty quickly. And, if you think about it, a lot of ingredients in a cookie dough are cold to begin with, so even freshly made dough is colder than room temp.
The exception might be the biscotti, since that bakes in a log. You probably don't need for it to be completely room temp, but letting it sit out for a little while wouldn't hurt.
dbcurrie at 1:17PM on 02/12/09
I often freeze cookie dough and usually plop them straight onto the cookie sheet from the freezer. No extra time in the oven either - they're as chewy and delicious as if you'd just mixed them.
bitchincamero at 2:04PM on 02/12/09
I forget why, but baking dough straight from the fridge is somehow better for it. I know the NYT advocates it.
iliana at 2:18PM on 02/12/09
See "Gourmet Style Chocolate Chip Cookies, anyone?" thread,and read the NYT article that is mentioned.
dmcavanagh at 2:18PM on 02/12/09
@iliana- It probably has something to do with letting the butter harden in the dough again.
meg3j at 2:58PM on 02/12/09
I also freeze cookie dough quite often and just put it straight into the oven--have always had good results.
jjd34 at 10:49AM on 02/13/09
This may have no scientific basis, but I always keep my cookie dough in the fridge in between batches, because it seems to help the cookies grow taller, instead of flattening out into buttery messes. Might have something to do with the consistency of the butter when putting them into the oven - melty vs. chilled, but regardless, it always seems to work.
You have an ambitious weekend, have fun!
savecara at 3:04PM on 02/13/09
I'm guessing that it's because of the baking powder. The middle stays cooler longer, so you get a sort of 'second rise' out of the baking powder in the middle once that part comes up to temp. Kinda like madelines.
andshewas at 5:15PM on 02/13/09
Savecara, I think you're right on about the buttery mess that results with warm dough. I believe it's along the same line as why you'd try to keep a pie crust cold before rolling it out. The temperature of the fat will make the difference between a cookie that spreads and a cookie that retains its shape (for a rolled cookie or drop cookie).
pearl at 1:14AM on 02/14/09