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My neighbor told me to freeze cookie dough before baking and it actually worked
She said to scoop the dough, freeze the balls for 45 minutes, then bake. I tried it with my usual chocolate chip recipe last Tuesday. The cookies didn't spread into one giant blob on the pan for once. They kept their shape and got chewy in the middle. I was shocked because my cookies are usually flat. Has anyone else tried this trick with other types of dough, like sugar cookies?
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robin_smith307mo ago
Oh yeah, that trick is a total game changer... it works with pretty much any drop cookie dough. Sugar cookies are the best example, they hold those cute shapes so much better. I even do it with gingerbread now because the details don't melt away. The cold fat just takes longer to melt in the oven, so it sets the shape first. Honestly, I keep a bag of dough balls in the freezer just for fresh cookies anytime.
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cameron_palmer7mo ago
Man, I feel this so hard. My cookies used to turn into sad, flat puddles every single time. I wasted so much butter before I learned the freezer trick. It's like the dough needs that shock of cold to remember what shape it's supposed to be. I do it now with oatmeal raisin too and they come out perfect every time. That neighbor gave you some solid gold advice.
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