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Frozen Cookie Dough makes weird cookies, help

shellicopter Feb 18, 2009 07:53 AM

I recently froze half a batch of classic chocolate chip cookie dough and after slicing and baking have been disappointed that the results are very different from the original batch. They are eggy tasting and slightly puffier. Does anyone know a way to salvage these or to prevent this from happening in the future? Thanks!

  1. lupaglupa Feb 18, 2009 11:34 AM

    How cold/frozen were they when you baked them? I think if you let them warm up a bit they will spread out and be less puffy. Eggy I have no idea about!

    5 Replies
    1. re: lupaglupa
      shellicopter Feb 18, 2009 11:48 AM

      I put them in frozen without warming up, however the same thing happened with the dough that I had refrigerated. Could it have something to do with the fact that I didn't freeze it immediately? I left it in the fridge for at least a few days and maybe a week before baking some and freezing the rest.

      1. re: shellicopter
        todao Feb 18, 2009 01:32 PM

        A lot of things can happen, chemically, in a week; even in the refrigerator. The type of wrapper you used could be a contributing factor. Wrapping them in plastic wrap doesn't ensure they are entirely air tight. Air can pass through the pores in plastic wrap, plastic bags and the like. Freezer bags have a greater resistance to air but even those are not impervious to air/moisture transfer. ( ipsedixit outlined it very well below)
        I'd say the culprit in your saga is the length of time they were stored, in either environment, prior to baking. Frozen immediately, they should keep for quite a while. Refrigerated overnight (no more than 24 - 30 hours) should be just fine but longer than that and you can expect some disappointment. "Refrigerate" means below 40 degrees as a constant.
        In our search for answers to peoblems in the culiary arts often finds us searching for a single answer. Often we are actually dealing with more than a single issue. Freshness of ingredients (one bad apple spoils the barrel; or one bad egg spoils a bowl of same) improper order of ingredient introduction in preparation, ingredients resting too long at room (or highter) temperatures, poor packaging for refrigeration/freezing, contaminants from other food items being handled at the same time, etc. We need to look at every possibility to get at the possible source(s) of any problem we face in the preparation of our recipes.

        1. re: todao
          shellicopter Feb 19, 2009 07:36 AM

          Thanks for this well thought out post. I definitely agree that there were many things that could have lead to an imperfect cookie, i just hate to admit defeat and was hoping the solution would be to thaw them or something of the sort. I agree that they probably were left too long in the fridge before freezing or baking and I will admit defeat and try again!

          1. re: todao
            Torvum Dec 5, 2011 06:36 PM

            Plastic doesn't have "pores". Air does not pass through plastic, neglecting quantum tunneling, of course.

            1. re: Torvum
              timruddell Feb 2, 2012 05:52 PM

              The gas permeability of LDPE is greater than zero: gas can, and does, pass through plastic.

      2. k
        kayEx Feb 18, 2009 11:38 AM

        Perhaps they need to be beaked for longer? I don't freeze my cookie dough just leave it in the fridge, sometimes for weeks sealed in ziplocks and they just taste better over time. I do know if I do not let the dough warm up a little they usually need about 2-3 minutes extra baking time.

        1. ipsedixit Feb 18, 2009 01:12 PM

          Make sure you properly wrap your cookie dough before freezing. If not properly wrapped, they tend to absorb the odors in the freezer and will get freezer burn, both of which can alter the taste and texture of the baked cookies.

          1. kchurchill5 Feb 19, 2009 07:42 AM

            If If don't use at the time of baking freeze immediately. I never freeze more than 1 month. I also freeze in a plastic bag, squeeze the air out, then a second bag. Just to make sure. Overkill but as saved many things in the past and you can re use over and over. Great tip really.

            I think is wine timing and storage. I just made some peanut butter 2 months in the fridge longer than I wanted I forgot and turned out perfect. Did let defrost in fridge and then slice to cook.

            Not sure that helped ...

            1. mlou72 Dec 5, 2011 06:50 PM

              Bring your dough to room temp before baking.

              I freeze or fridge cookie dough all the time. If baked cold, they just don't spread. Slice/drop them onto parchment on your counter and let them defrost, before putting them on the cookie sheet. I've found the cold dough just makes the cookie sheet cold, which doesn't help any. And I store my dough for days, weeks, months without changes except for the dough ripening and the flavors melding into magic.

              Don't overthink. Enjoy your cookies :)

              If you want to overthink... I'll bet your cookies contain butter, which contains water, which freezes into... ice.

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