Shoutout to the person who told me to freeze my cookie dough balls before baking

My chocolate chip cookies kept spreading into one giant, flat mess on the pan. Last weekend, I scooped the dough, put the balls on a tray, and froze them solid for about an hour. I baked them straight from the freezer at 375 degrees. They came out perfectly thick and chewy, with those nice crispy edges. Has anyone else tried this trick with other types of drop cookies?

3 comments

3 Comments

shane65523d ago

Tell me about it, my kitchen was a disaster zone of flat, greasy cookies for way too long. I had the same exact problem with my oatmeal raisin dough spreading into weird pancake shapes. Freezing the dough balls totally changed the game for me, it lets the outside set before the butter inside can melt and run everywhere. I do it now with every drop cookie recipe, like peanut butter and snickerdoodles, and it works like a charm every single time. That cold start is the secret to keeping them thick and chewy in the middle.

kim81922d ago

It's funny how often the solution is just letting things chill out first. I see it with bread dough rising, or even letting paint dry between coats. Rushing the process usually makes a mess, but a little patience sets a good foundation.

nancy_smith22d ago

My snickerdoodles used to do the same thing.