Make ahead and freeze cookies
I want to serve some cookies next Sunday, but I can only bake on Wednesday. Does anyone have recommendations for cookies I can bake and freeze on Wednesday and then defrost in time for Sunday afternoon? Has anyone tried this with the Jacques Torres/David Leite chocolate chip cookies from the NY Times? Thanks.
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I'm guessing a larger-sized cookie will defrost better, since freezer will suck out the moisture somewhat. You won't have the just-baked wonderful smell in the house, but who would pass up a plate of cookies?? Not me. You should set out some glasses and get a quart of bottled milk to serve, too!
To make ice cream sandwiches, place one cookie inside a ring mold. (You can cut to shape if necessary). Top with a layer of ice cream, and then another cookie. Smoosh down until the ice cream touches the sides of the ring and remove the ring. You'lll have a perfectly shaped ice cream sandwich. Place in the freezer until the day you want to serve.
Here's a pic of one of my desserts, an ice cream sandwich trio!
I pretty much do this by default every time I make cookies because they always turn out better when the dough is frozen first. You can make a large batch of cookie dough any time and store them ready to slice in the freezer. The dough will last about a month before it starts to go stale.
To do this, prepare your recipe according to the instructions. Don't bother preheating your oven or preparing baking pans. When the dough is finished, tear large squares of parchment paper. Put a mound of the cookie dough on one side of the paper. Bring the edge of the paper closest to you up and over the dough and begin to roll into a tight log shape. Use the flat edge of a bowl scraper to tuck the paper under the log tightly. Go back and forth a bit until it is even.
Roll it up all the way and then take the two ends and twist in opposite directions, like the wrapper of a caramel. Now you have a roll of 'slice and bake' cookies. All you have to do is freeze them. When you are ready to bake, just unwrap, slice and place on baking sheets. Put the frozen sliced cookies directly into a hot oven.
The cookies will not only hold their shape, but the flavor will be better than if you just baked the dough right away.
Oatmeal, cookie bars, 'wedding cookies', brownie type cookies, chocolate chip, coconut bars, etc..etc.
She starts in late November and freezes them. They're always tasty and fresh tasting and moist. So, I'd say go ahead and make them and freeze them.
http://www.food52.com/recipes/2301_crispy_oatmeal_cookies_with_pecans_and_chocolate_chips
Cakes generally freeze well also--you could make a bundt cake, wrap and freeze it, and cut it into thin slices on the day you're serving it.
Good luck with your open house, and have a great trip!