I made a bunch of chocolate chip cookies yesterday. They are yummy, but I’d like to ration them out, so to speak. I considered freezing a portion of the dough in cookie balls, but due to the oddities of my freezer situation decided against it.
Now I’m thinking about freezing the cookies themselves. I can’t imagine why not, but before I risk a significant decline in quality or other problem, I figured I’d ask. If it’s a “no, no, no”, I’ll probably just take most of the rest of the cookies to today’s lab meeting.
My mother does this all the time - makes a batch of cookies and freezes most of them. When she wants one, she pulls it out & microwaves it for a few seconds, and it tastes like it just came out of the oven.
I froze the cookie dough when I made my last batch. I smushed the dough into the mini-muffin tin I had and I wanted to pop them out and just freeze 'em in a bag but I ended up just keeping the tin in the freezer.
They were just as delicious as the day I made them. If you bake them straight from the freezer it takes a bit more time, otherwise I let them dethaw for about 30mins before baking them.
Speaking of baked goods, Alton Brown had an awesome idea for freezing pies. He lined a pie dish with plastic wrap (I think), poured the contents in and froze it. When it was frozen he popped it out and put it in a freezer bag. Then when he wanted to make a pie (fruit in this case) he made the crust, popped in the frozen pie filling and voila! /yum!
I’ve also made cupcakes/muffins and froze them, icing and all…usually rich yummy icings and they all held up well.
Who needs to defrost frozen chocolate chip cookies? We eat them straight from the bag from the freezer!. Of course, I make small, thin cookies, so they don’t pose a teeth-breaking hazard! And frozen Thin Mints? and those chocolate covered peanut butter ones the Girl Scouts sell but keep changing the name on…those are both incredible eaten frozen!
When I’m making chocolate chip cookies there’s one rule about cookie dough. Steal some if you’d like in the beginning, but when I’m down to the last batch or so, don’t even think about it.
That’s because I also like the cookies without the chips (but no nuts either, I’m not a fan of nuts that aren’t people). This way I can get dozens of cookies to share with others, and at the end there’s always a way to get three or four cookies with no chips out of the end of the dough. It does require tenacious use of a child-cheater, though. It’s worth it.
Well, I have about two dozen in the freezer now. It’s a good thing, because between my roommate and I (mostly me, alas) the other two dozen are gone…
Hijack away! What did you change (if anything) to make your bars? My mother reinvents every year a chocolate chip cranberry bar. By reinvents, I mean she never writes down the recipe, she just sort of makes these lovely desserts every holiday season by eyeballing it. Wild.
Around here we call them Chocolate Chipless. I’ve taken to baking the first cookie sheet without and then adding the chips to the rest of the batch. If the youngest had her way we’d just leave out the chips altogether.