All questions

Cookie Dough - Refrigerating/Freezing before baking

I have a cookie recipe that requires refrigeration for 1 hr-1 week before baking. Can I put cookie dough in the freezer to assist in the process?

asked by allisonjoe about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 19209 views
rt21
added about 6 years ago

If its a drop cookie you can use an ice cream scoop to portion it out and freeze until you want to bake them

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

threefresheggs
added about 6 years ago

Or roll it into a log and slice. But, you'll probably still need a 1/2 hour to get your chill on.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

hkellyis
added almost 6 years ago

It's not completely necessary if you don't have the time. Freezing just makes them taste even better :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 6 years ago

I'm sure you can successfully freeze the dough before baking, but it won't do what the recipe's author has in mind when giving the instruction to refrigerate it before baking. That is to help the cookie hold its shape. If you freeze the dough and then let it come to room temp before baking, it won't set up as well as the dough that has been refrigerated before baking.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

HalfPint
HalfPint

HalfPint is a trusted home cook.

added almost 6 years ago

Totally agree and would add that it's been established that chilling cookie dough makes for a better tasting cookie too. The chilled resting allows the dough to the flour to hydrate and the flavorings to meld. The New York Times did an article on choc chip cookies a few years ago and what they found was that chilling cookie dough for at least 24 hours resulted in better looking, better tasting baked cookies. Here's a link to the article:
http://www.nytimes.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Lindsay223
added almost 6 years ago

I'm a big fan of jacque torres' chocolate chip cookie recipe, as circulated a while ago as a nyt contest winner.....it suggests refrigerating the dough for an extended period of time before baking, not just so the cookies hold their shape, but because it changes the texture of the final cookie. I've experimented, and at least with that recipe, it makes a huge difference!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Stephaniewu
added over 5 years ago

What is the difference?? I made mine without refrigerating them, they came out very Cakey and puffy, big disappointment. Is it because I didn't refrigerating them before baking?