I will be making scratch soft chocolate chip cookies the a.m. of Saturday 12/10. I will have no other free time over the weekend.
I plan on serving them the a.m. of Monday, 12/12–two days after they were baked.
What is the best plan to keep these cookies fresh-tasting two days after they were baked?
Tightly sealed container?
Refrigieration?
something else?
Please assist.
I put them in a tightly sealed tupperware with a slice of white bread. Keeps my cookies fresh!
Do not refrigerate them, that will do nasty things to the chocolate chips. They will keep fine in a sealed container.
Another vote for sealed container. Or a ziploc bag works okay too.
Who has ever had cookies sit around long enough to worry about freshness, LOL?
My mother would bake cookies in cycles, and freeze them. She’d bring some out for me to try, and I ate them frozen. It killed her to listen to me crunch through frozen cookies, but I actually LIKED them frozen.
If you freeze them after they have cooled, and then take them out of the freezer and transport them to wherever you are going to distribute the cookies, they are small enough they will be completely thawed by the time you arrive, and they’ll be the freshest cookies you’ve ever known.
~VOW
I always freeze choc chip cookies (and peanut butter ones, too) as soon as they are cool. They taste fine still frozen and you can thaw in the microwave in about 6 seconds if you like the chips a little melty. (I freeze bags of a dozen each and hide them in the freezer so when we think we’re out…we’re NOT!)
My old neighbor used to start her Christmas cookie baking in October. She’d freeze the bajillion cookies and get them out just before she was ready to give them to their new owners. It worked very well for her.
Another vote for the freezer. Store Bought and homemade cookies do great in the freezer.
Takes less than thirty minutes to thaw a few cookies for a serving.
The whole bag might take maybe an hour or so to defrost? They thaw pretty quick.