Jacques Torres Chocolate Chip Cookies - Post Freezing Baking Issue. SO bready!
Made the dough in December, rested for 36 hours, baked off a few to test... Excellent! Spread out, chewy, right chew to crispy outside balance. At 48 hours, froze remaining dough into individual balls wrapped in plastic wrap.
Had people over last night, so I thought to bake off cookies. Multiple types including this one. Turned out the opposite from previous bake : bready, no chew at all. Tried 1. baking straight from the freezer 2. completely defrosted and softened on counter top 3. defrosted in fridge, but still hard.
All three turned out, technically, well baked - golden brown edges, lightly golden brown bottoms, out of the oven still looking underdone. After cooling for a bit though... just SO bready. Not a single bit of chew. They also did not spread out, and instead puffed up.
Is this a over resting fresh raw dough issue (48 hours versus 36 hours, even though the recipe says 72 hours is fine), a baking issue, or a freezing issue? For other reference - the other cookies I baked yesterday, that were also previously frozen raw, baked off with minimal to no issues as if they were fresh dough. I've heard other people have had excellent success with this cookie being frozen, but then I read a comment by David Leite who also helped popularize Jacques Torres' recipe, and he said he did not care for the texture of the cookie once frozen and then baked.