I finally tried freezing my cookie dough and now I have two camps in my kitchen

Last month I was prepping for a church bake sale in Tulsa and got tired of rolling dough at 6 in the morning. So I tried freezing scoops of my chocolate chip dough on a sheet pan overnight, then bagging them. My sister says the texture changes and she can taste the freezer, but my husband swears the cookies come out chewier. I honestly think the cold dough spreads less and keeps the centers soft, which solved my flat cookie problem from before. But maybe I am just fooling myself because it is more convenient. Has anyone else done a side by side test with fresh versus frozen dough, and did you notice a real difference in the final bake?

2 comments

2 Comments

jordanblack1mo ago

Did you bake both batches at the same time, or was the frozen one still cold when it hit the oven?

eva_thompson1mo ago

Actually, I baked the frozen one straight from the fridge, not the freezer, and it came out way better. Cold dough holds its shape longer, so the cookies stayed thicker and chewier. The room temp batch spread too much and got flat by the end. Might just be my oven, but cold definitely wins for me.