Freezing and Baking Cookie dough
I want to make Alton Brown's "The Chewy" chocolate chip cookie dough recipe, but rather than baking off all the dough, I was hoping to shape the dough using an ice cream scoop and freeze the individual pieces then freeze for later baking.
I was wondering how long should I bake the frozen unbaked cookies straight from the freezer? The recipe says to bake the fresh dough at 375 degrees F for 14 minutes. Any advice? I want to freeze the dough straight from frozen.
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9 Comments:
Here's what i'd do:
Try baking off one or two straight from the freezer and then try a couple that have been out to thaw.
Then run with whichever you like best.
andshewas at 6:45PM on 05/15/09
Wow! I just made his gluten free version of these cookies last night (er.. at 2am this morning) and didn't feel like waiting around to throw the second batch in, so I wrapped it into plastic wrap then in foil and popped it in the freezer for a later date. The fresh ones came out delicious! I haven't thought as far as what to do with the frozen dough yet, so I'll be checking out this thread for some SE wisdom :-)
thinkingincrayons at 6:54PM on 05/15/09
I do cookies like this all the time, frozen on a cookie sheet then put in a ziploc bag when frozen ( I do it to help with portion control so I don't eat the whole batch at once, the theory is that I can cook only a few at a time, it sometimes works that way:) And for the convenience of having a quick dessert available) I cook them at the regular temp and it generally takes only a minute or two longer than the recipe calls for. I do this mostly with chocolate chip cookies and have never had a problem with the results.
mrsmoosie at 7:19PM on 05/15/09
I haven't made that recipe, but I like very chewy cookies, so when I have cooked frozen dough, I don't really add any extra time in the oven. Maybe leave them a bit longer on the baking sheet before putting them on the cooling rack if they look too underdone.
HeartofGlass at 7:19PM on 05/15/09
@mrsmoosie: That's exactly why I want to freeze the dough. Ha ha!
ag3208 at 10:09PM on 05/15/09
I've been staring at a large bag of oatmeal cookie dough in my freezer for the past few weeks. Like ya'll, I make large batches of drop cookies, and freeze them in order to have reasonable portions at my convenience. I hate letting them defrost so I thought I'd experiment tonight with direct freezer to oven baking to answer your question (and my instant gratification.)
Much like "The Chewy" this particular oatmeal cookie bakes for about 14 minutes at 375 degrees. So I put 4 frozen cookies balls on a cookie sheet and let them sit in the oven while it preheated. I let them bake for 10 more minutes once the oven was up to temperature. When I pulled them out, the texture was perfect; crisp on the outside, and chewy on the inside.
Sweet E at 3:17AM on 05/16/09
I never thaw my cookie dough, just add a min. or two per batch. I don't like how thawed cookie dough turns out, but thats just me...
mhurst826 at 7:19PM on 05/16/09
The chewy is my go to cookie. I freeze the dough in balls all the time. Pull the number They come out soft and delicious. Best of luck to you.
P.S. trade out the chocolate chips for any other add-ins you like. The recipe is delicious with cranberries, white chocolate chips, and oatmeal.
supersu75 at 9:39PM on 05/16/09
somehow that last post did not work correctly. should read pull out the desired number of dough balls and let rest at room temperature while your oven is heating per the recipe directions.
sorry.
supersu75 at 5:08PM on 05/17/09