Frozen Chocolate Chip Cookie Dough
For the sake of people in my life who think that eating raw cookie dough is akin to ingesting toxic waste, I will not tell you about my love for cookie dough. I will also not tell you about how weird some people are. :)
But I will tell you that having frozen cookie dough in your freezer is the best.thing.ever. You want a midnight snack with no effort? Pop a couple of cookies in the oven. Because eating them raw is
Quick family home evening treat? Bake up a whole tray. Unexpected visitors? Throw some in, and look like the star hostess you aren’t. Perhaps they will overlook your messy living room if you serve them cookies fresh from the oven. It’s worth a try, right?
I’m not going to hash over how to make cookies. In fact, I already have. You can check out my favorite cookie recipe, as well as the dairy and egg free version. I will tell you that the dairy and egg free version doesn’t work quite as well in the freezer (Egg Replacer works best immediately), but it’ll do okay in a pinch.
Today we’re going to talk more about the technique to perfect frozen cookie dough. Not only am I a bit of a cookie dough fanatic (not to eat… just to look at… and smell… or something) but I did a short stint as a baker for Lion House Bakery. They bake cookies, but they also freeze a lot of cookie dough to send out at their cafes in Deseret Book. Hence that fresh-baked-cookie-smell once you walk in the door that encourages you to buy more books!
The trick, as with almost all frozen foods, is flash freezing. You don’t need any fancy equipment for this, just a freezer, a cookie sheet, and a *cookie scoop if you have one. (If you don’t, it’s no big deal, trust me.)
Mix up your cookie dough. I like to do a double batch because that means some to bake and eat, and some to save for later! Then you’re going to scoop up your cookie dough and put it on your cookie sheet. I like to have parchment paper on my cookie sheet, but I was out, and it works either way.
Don’t spread your cookies out like you’re going to bake them, put them right up close to each other. I scoop my dough out in 4×3 rows, to get a dozen in each little section. If you just scoop your cookie dough into a Ziploc bag, the dough will freeze into one big lumpy ball. Trust me, that will not bake well.
Then put your cookie dough, as is, in the freezer. You can throw some plastic wrap over it if you want, but I usually don’t bother. Keep it in there for a few hours or overnight. Try not to forget it like I have done on occasion. :)
The next day, pull out your cookie sheet.
(If it’s been in a deep freezer, I recommend using hot pads to grab the pans, those metal pans get cold!)
Pull the cookie dough off the cookie sheet and throw them in a gallon-sized Ziploc bag. Then place them back into the freezer, and they’ll be ready when you need them.
When you are ready to bake, just pull them out of the bag and place them on a cookie sheet 2 inches a part. Oh, preheat your oven first. :) 350 degrees. The best part of these cookies is that they bake up fine even frozen. Keep an eye on them and bake them for about 15-20 minutes. Pull them out when they are just starting to get brown on the bottoms. The tops can even look a little jiggly still, but the sides should be set. Let them sit on the pan for about 5 minutes, then move them to a cooling rack until cool.