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Jun 16, 2009 06:05 PM

keeping cookie dough

do you think it's okay to keep cookie dough in the fridge (or freezer)? we all like cookies, but if i make four dozen cookies, i will eat four dozen cookies. within three days. and i can't really make a mini-batch of dough, it just seems like a waste of effort.
does anybody make extra cookie dough and refrigerate or freeze it (successfully)?

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  1. By all means, freeze your cookie dough!! Whether rolled into logs, balls or one big mass, cookie dough and freezers are best friends. Choco chip dough actually benefits from a day or two in the fridge (or forever in the freezer...) before baking. It gives a chance for the sugar and the butter to meld together resulting in a very caramel-y finished product. There was an NYT article on this recently. adam

    2 Replies
    1. re: adamshoe

      thanks adam.
      i've always been a bit nervous about freezing my cookie dough, worried about crystallization and all that. but i'll definitely give it a shot!

      1. re: adamshoe

        Yes! I don't follow the NY Times recipe exactly, but I have adopted their technique of letting the dough sit for 24-36 hours and it makes a huge difference - caramel-y is exactly the right word. Now I always have balls of chocolate chip cookie dough in my freezer. When I'm going to someone's house for a cook-out, game night, whatever, it's great to be able to pull some cookie dough out of the freezer to take with me and make fresh-baked cookies for my friends on-site (as long as one doublechecks that said site includes a working oven and cookie sheets - learned that one the hard way).

      2. I've done this when I have crazy amounts of cookie dough and I know we can't finish all the cookies. Its great!

        2 Replies
        1. re: northside food

          northside, it's not about CAN'T finish
          it's about "i want to wear the same pants i could last week"

          1. re: madkittybadkitty

            Actually, that would be closer to the truth for me as well. =)