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Thawing Cookie Dough Fast!

Hello, I frequently make the NY Time Chocolate Chip cookie recipe that requires the cookie dough to sit in the fridge for 24-36hr. I'm in a bit of a time crunch and will not have the 2-3 hours that it normally takes to thaw the doughtsufficiently to be scooped.

Any hints on how to make it thaw quicker?

Thanks!

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  1. Make cookie sized dough balls. You can either freeze these or leave them on a tray, covered w/ plastic wrap. I use a cookie scoop and don't usually have trouble scooping the dough right out of the refrigerator even if it's been there two days.

    1. The dough is currently frozen and usually you put it in the fridge to thaw for 24-36 hours?
      Not sure what you mean... 2-3 hours to "thaw?"
      Is it frozen or just really cold?
      Leave it on the counter for a bit. Are you using all of the dough?

      2 Replies
      1. re: wyogal

        The recipe asks to refrigerate the cookie dough for 24-36hr but after that time the dough is rock hard and it took 2-3 hours at room temperature to get it to be soft enough to scoop into balls.

        1. re: Lorry13

          But, not frozen. I didn't understand what you meant by that. So, it takes time to soften....
          Other than a zap in the microwave on a low/soften setting, or a soak in a sink of warm water, not sure what to tell you then. And I'm not so sure I would do the microwave, either. What type of container do you refrigerate it in? Having the dough in something waterproof, like a gallon bag might be helpful in case you need a quick "thaw" again.

      2. That's why I like having a foodsaver. I would just put the dough in a foodsaver bag and evacuate the air then submerge it in a sink of water hold it down with a grate.

        If you don't have a foodsaver, Use a ziplock bag and squeeze as much air out as possible then submerge in a sink of water.

        1. well lorry, i JUST finished turning very cold dough into cookies tonight while i watched a dvd! Really easy:

          With the dough mass in the bowl, use a short blade chef's knife to cut the dough into sections. Remove a section, slice it into 1" slices and cut these into squares/squarish pieces; set them out on a wax paper or parchment lined sheetpan. They defrost very quickly this way. Roll them into balls, pinching and removing or adding to balls as needed. Proceed w/ baking!

          If there's no egg in the dough, the dough mass or the dough balls can be kept , covered and refrigerated, for a week or so, or frozen.

          1 Reply
          1. Get a proper sized cookie scoop. They are much easier to use on hard dough.

            7 Replies
            1. re: Astur

              That's what I was saying above. I've never had trouble scooping this dough right out of the refrigerator.

              1. re: chowser

                well, i can tell you that i'd still be scooping if i had used that technique last night with MY cookie dough.

                1. re: opinionatedchef

                  I don't know what cookie dough you're using, but I'm referring to the NYT ccc one in the OP. My absolute favorite ccc recipe right now.

                  1. re: chowser

                    so sorry chowser, didn't even realize the question was recipe-centric. mea culpa.

                    my ultimate chchip cookie recipe is for the Mocha Choco Chip cookies from Rick Katz, printed in the Julia Child Baking book. not too sweet, chewy, coffee w/ the choc>>my fav!!

                    1. re: opinionatedchef

                      Those sound great. I'll have to look for the recipe. Mmmm.

                    2. re: chowser

                      It's my fav ccc recipe too! Do you keep the dough in the aluminum mixing bowl? I was thinking maybe that could be a reason, I really dont think my fridge is too cold as just cookie doughs are too hard whenever a recipe asks to refrigerate even just 1-2 hours.

                      I wanted to bake the cookies fresh in the morning for a party later on that day and I guess if worst comes to worst i can set it out to soften very early in the morning. Didn't know if scooping before refrigerating would affect the end result taste-wise.

                      1. re: Lorry13

                        I'll bet the mixing bowl makes a difference. I transfer it to tupperware. Scooping cookie dough balls doesn't affect the cookie, as long as it's airtight. You could also scoop, refrigerate and then put into tupperware. Then, it would be easy to break off the individual cookies. I usually freeze a bunch of them, too, so I can have fresh cookies any time I want and not have to wait overnight. That's the killer part of the recipe!