Tuesday, February 18, 2014

Foodigen Dabbles: Does Chilling or Freezing Cookie Dough Make a Better Cookie?

Dabbling with different cooking theories is a great way to learn how to cook.  Sometimes we come across these ways by accident and sometimes through practice.  Here at Foodigen, our insatiable need to learn (and have a chewy cookie) is frequently practiced in the kitchen.  Its great to have go-to recipes when your in a jam or hurry, but there is nothing like the new success of finding an amazing recipe or method-making your dish incredible. 

Fresh, refrigerated or frozen?  That was the question or questions brought up in my kitchen a couple weeks ago.  But this conversation was not about fish or veggies, but cookies.  Does chilling or freezing the cookie dough create a better cookie?  Foodigen dabbles with these theories.

To make the playing field easy for you to test at home, I used the chocolate chip cookie recipe on the back of a 12 oz bag of Nestle Morsels.  Which is also the reason I'm unable to share the exact recipe I used on this post.

The method: Using a commercially acceptable recipe, make one batch of cookies, cut into thirds.  Bake one dozen immediately, chill a dozen for an hour and freeze a dozen overnight.

The oven: gas, preheated to 350 degrees Fahrenheit.

The Result: I found no difference in quality between the different chilling methods.  Each method produced a rather thin cookie, but it was still chewy and delicious-even the next day.

Frozen Not Pictured, but looked identical.
Please let us know if you have had any successful or not-so successful experiences chilling or freezing cookie dough!  Share your thoughts in the comments below!


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