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Mar 11, 2008 01:33 AM

Bake-when-ready Chocolate Chip cookie dough?

Does anyone make their own Chocolate Chip Cookie dough and store it in your fridge to prepare in very small batches (2 at a time, for example?) ... Instead of buying the ready-to-bake cookie dough from the store?

Do you make any changes to your dough recipe to accommodate the fact that you are making it to store and bake-when-ready?

What changes would the cookie or baking experts recommend?

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  1. I usually make a big batch- then I portion it out into individual cookie portions and freeze it. When I want cookies I thaw and bake. Delicious!

    1. I always make double batches of the Cook's Illustrated CCC dough, shape them, and freeze about three-quarters of the shaped cookies. I bake them directly from the freezer, adding about 3 or 4 minutes of baking time. No need to thaw them. If I'm making only a couple, I'll bake them in my toaster oven. Absolutely no changes needed to whatever recipe you're using.

      1 Reply
      1. re: JoanN

        I do that as well- same recipe! Although I do not shape them the way they describe- I really didn't notice much of a difference.
        Some of my other cookie recipes I roll into a log & wrap, then freeze (to look like the store log). Then I just slice pieces off as needed.

      2. I do the same thing. I freeze dough balls on the cookie sheet. Once they're hard enough that I don't have to worry about them sticking together, I pull them off the cookie sheet and pop them into a ziploc bag.

        13 Replies
        1. re: msbo78

          That's how I do it, too. I don't change anything in the recipe or baking temperature, but I do add 2-4 minutes to the total baking time to account for the frozen dough.

          However, if you were just storing it in the fridge, I would follow your recipe as is and the cookies will probably bake in the same amount of time as "fresh" cookie dough.

          Store bought dough is a waste and they never taste as good as homemade. There's always some sort of artificial aftertaste to them. Having said that, the cc cookie dough at Trader Joe's is 95% as good as my homemade recipe. I say 95% only because mine bake to a perfect soft/chewy/crisp ratio and theirs are too soft. But it'll do in a pinch.

          1. re: leanneabe

            Leanneabe, could you share your recipe please?

            1. re: sweet100s

              I use Alton Brown's Chewy recipe:

              The recipe linked calls for bread flour, but I always use AP. When I freeze the dough, I also write the baking temp on the bag and note to bake for 13-15 minutes.

              1. re: leanneabe

                I made this dough last night, substituting splenda for sugar, and Brown Sugar + Splenda product for regular brown sugar.

                They baked up airy and tall, not flat and chewy.

                Are yours flat and chewy?

                1. re: sweet100s

                  From what I've gathered with working with Splenda:

                  My cousin makes a really good banana bread with splenda, but not much else. She says you need to use less flour in the recipe. However, you aren't going to get the same results that you would with regular sugar.

                  1. re: adventuresinbaking

                    OK that makes sense. (using less flour)

                    It was shocking, actually - I've *tried* to make cookies like these turned out, and could not.

                    But what I wanted in this batch was a slightly crisp bottom, chewy in middle cookie, and a good brown sugar taste. Other's liked them a lot though, and did not notice the missing sugar. So the rest of the batter won't go to waste! I might try a different batch tonight...

                    Anyone have a good chocolate chip cookie recipe with Splenda, including the correct ratio of flour? { I don't have much of an intuitive feel for ratios when baking, except for noticing that with pancakes / waffles it's usually baking powder amount = 2 ( baking soda amount ) }

                    1. re: sweet100s

                      Okay - I just made some chocolate chip cookies - subbing lots of things - but, Splenda (white & BS Blend) was one They were cakey not chewy/crispy. I would use less flour next recipe was 3/4 cup of flour and I would have used 1/2 cup (small batch 12 cookies) - choco chip recipe from

                  2. re: sweet100s

                    Mine aren't totally flat, but they aren't tall, either. And they are most definitely chewy in the middle when baked right. Perhaps the Splenda altered the chemistry a little to make the cookies rise more?

              2. re: leanneabe

                Brilliant idea: forming balls and freezing them! I must do the same.

                1. re: oryza

                  I bake the recipe on Tollhouse bag and then either form them into #20 balls or roll them in a wax paper log and freeze them. The logs need to be double wrapped in wax paper for freezing, or they will pick up refrigerator funk.

                  P.S. Leanneabe, I like your idea about the time and temp on the bag.

                  1. re: Kelli2006

                    This what I do as well. the best part is that when I want to bring chocolate chip cookies to someone else's house for a party, etc., instead I bring a freezer bag of frozen dough balls and bake them there (after having doublechecked that (a) their oven works and (b) they won't need it for something else) - then everyone gets to enjoy fresh from the oven cookies.

              3. My great grandmother used to make a batch of dough at the beginning of the week and bake cookies all week long. If keeping them for more than a week, freezing is best. Freezing separately is a good idea, so they don't stick together.

                1 Reply
                1. re: CookforFun

                  I always freeze my chocolate chip cookie dough. If I didn't, we'd eat all the cookies in a couple of days! Besides, the cookies are so much better warm and just out of the oven. After making my dough, I portion it out into balls and then put them in a Ziploc bag and freeze. It does take a couple of minutes more to cook when frozen, but they come out great.

                2. I roll the dough into a log and wrap it in waxed paper, then slice it when I'm ready to bake. I make a small batch, so I don't bother to freeze it -- I just keep it in the fridge.