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!