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refrigerate cookie dough?

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i need to make valentine's day treats for this weekend. however, i don't have time to prepare and bake on friday or saturday. do you think it would be ok to prepare the dough on thursday and bake the cookies on saturday?

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  1. I think you'll like the results better if you DO refrigerate the dough. That's one of the "secrets" to award winning chocolate chip cookies.

    1 Reply
    1. re: todao

      Definitely! It's something I always do if I have time. What kind of cookies are you making? If they're roll-out cookies, roll them out between plastic wrap to avoid using extra flour.

      You can also double or triple your recipe and freeze half the dough. Drop cookies- I form them, freeze until solid on a cookie sheet, then store in a ziplock. Roll out cookies- either form into a log for slice n bake cookies, or freeze as a disk and let thaw before rolling.

    2. Here's the NYT article that explains why refrigerating makes a better cookie:

      http://www.nytimes.com/2008/07/09/din...

      They test dough after refrigerating for 12, 24, and 36 hours. It's an interesting read - some other good tips in there too.

      6 Replies
      1. re: cassiatoast

        Thanks for all of the help! They are white chocolate macadamia nut cookies. So it would be fine, perhaps preferable, to mix up the dough with nuts and chocolate and all and refrigerate for a day or two?

          1. re: fldhkybnva

            yum. i'll take the leftovers with some ice cream :)

            1. re: cheesecake17

              Do you need to let the dough come to room temperature before baking?

              1. re: fldhkybnva

                I usually leave it out for 10-15 minutes to get the "frozeness" off the cookies.. while the oven is preheating. Otherwise, I just add a few min to the baking time.

                If I'm going to make cookies, I'm going to make A LOT of cookies :)

                1. re: fldhkybnva

                  No, many recipes specifically call for the dough to be cold to prevent it from melting too much before it sets, thus creating very very thin cookies.

                  Although when its been refrigerated for a while, it can be hard as a rock, so you might want to let it warm up a bit before scooping.