We had people over a couple weeks ago and we wanted chocolate chip cookies. I made a double batch of dough, scooped it out onto a couple of baking sheets and stuck them in the freezer for a few hours. Once the dough is frozen, you can transfer all the cookies to an airtight container and just store them in the freezer until the next time you want them. No need to defrost - they'll only need a minute or two of extra baking time.
{cookie dough balls}
The advantage to this method is that you can bake just as many cookies as you need - no trying to pawn the extras off on your dieting coworkers. The disadvantage is that frozen balls of cookie dough are insanely delicious, so it can be tough not to pop one every time you walk through the kitchen. I store them in the most inconvenient place possible, forcing us to dig through piles of frozen stuff to get to them. It helps, a little. Consider yourself warned.
{cookie dough ball}
*Discovered is the key word here - not invented. Freezing baked goods or dough is pretty common, but I had never thought of doing it until I was faced with the logistical difficulty of making hundreds and hundreds of cookies.
No comments:
Post a Comment