Cookie Dough: Frozen or Fresh?
Nov. 29, 2009 8:46 pm
Updated: Sep. 24, 2010 12:28 pm
I finally found the perfect cookie recipe. I am partial to the Felix K. chocolate chip cookie recipe on here. I don't know about you, but I can only eat a couple of cookie before they start becoming stale and I end up tossing the rest of the cookies. Several months ago, I began to only bake 3 or 4 cookies at a time, so that way my cookies were always fresh. I just heat my oven to 300 degrees and bake them for 25 minutes.
I should also tell you that I make my cookies larger by using my 1/4 c. measuring cup to scoop and measure the dough. I roll the dough into a perfect ball and I do not flatten the dough at all. When done, it makes an attractive 4 x 4 inch baked cookie.
I take the remaining fresh cookie dough and I roll them into perfect individual balls and slide them into freezer on a cookie sheet for an hour or two until they are firm. After they are firm, I toss all of the cookie dough balls into a container and freeze them.
When I take them out of the freezer, I bake them from a frozen solid state and I noticed the frozen cookies are much better looking when baked than the cookies I make from fresh dough.
The fresh cookie dough cookies have more cracks in them when baked. I have also noticed that they get slightly more crispier, almost a tad too much while the frozen cookie dough cookies have a softer and more appealing look to them. They also have the perfect firm texture around the outside without being crispy.
Below are all photos of the Felix K. chocolate chip cookie recipe. Sometimes I add M&M's, chocolate chunks, white chocolate chips or a combination of all.
Do you freeze cookie dough or do you prefer to bake your cookies with freshly made cookie dough?
Felix K. Frozen Cookie Dough Balls