<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>628587</id>
  <title>keeping cookie dough</title>
  <published_at>Tue Jun 16 18:05:20 -0700 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4779597</id>
        <content>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)?</content>
        <published_at>Tue Jun 16 18:05:20 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>230242</id>
          <name>madkittybadkitty</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4779620</id>
      <content>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</content>
      <published_at>Tue Jun 16 18:13:21 -0700 2009</published_at>
      <parent_id>4779597</parent_id>
      <user>
        <id>154787</id>
        <name>adamshoe</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4779629</id>
      <content>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!</content>
      <published_at>Tue Jun 16 18:17:54 -0700 2009</published_at>
      <parent_id>4779620</parent_id>
      <user>
        <id>230242</id>
        <name>madkittybadkitty</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4779849</id>
      <content>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). </content>
      <published_at>Tue Jun 16 19:53:50 -0700 2009</published_at>
      <parent_id>4779620</parent_id>
      <user>
        <id>14819</id>
        <name>cookie monster</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4779631</id>
      <content>I've done this when I have crazy amounts of cookie dough and I know we can't finish all the cookies. Its great!</content>
      <published_at>Tue Jun 16 18:19:02 -0700 2009</published_at>
      <parent_id>4779597</parent_id>
      <user>
        <id>197040</id>
        <name>northside food</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4779636</id>
      <content>northside, it's not about CAN'T finish
it's about "i want to wear the same pants i could last week"
lol</content>
      <published_at>Tue Jun 16 18:22:51 -0700 2009</published_at>
      <parent_id>4779631</parent_id>
      <user>
        <id>230242</id>
        <name>madkittybadkitty</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4779833</id>
      <content>Actually, that would be closer to the truth for me as well. =)</content>
      <published_at>Tue Jun 16 19:45:42 -0700 2009</published_at>
      <parent_id>4779636</parent_id>
      <user>
        <id>197040</id>
        <name>northside food</name>
      </user>
    </post>
  </posts>
</topic>
