The Baker's Hotline

August 1, 2017 at 2:00pm

In reply to by Jb (not verified)

Jb, we like to age our dough a bit before freezing. While freezing has the same functional effects on the dough (keeping it from spreading, for example), the flavor is developed more during refrigeration. As to the best form to freeze it in, we'd recommend freezing the individual, scooped cookies rather than the dough in a bowl. Just scoop onto a cookie sheet and freeze flat until solid, then transfer the individual scoops to freezer bags for longer term storage. This way you can opt to bake several cookies right from the freezer, rather than having to thaw the full amount of dough enough to scoop. Another good option is to freeze your dough in a log. In this case, all you have to do is thaw the log just enough to slice individual cookies and bake. Hope this helps! Mollie@KAF
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