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How to Freeze Cookie Dough in Logs

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I’d like to share with you my method for freezing cookie dough in logs. It’s something I learned to do when I was a pastry chef and had to have a large cookie plate of assorted cookies available each evening. I continue this practice now in my home.

Having the dough in frozen logs ready to simply slice and bake is a huge time saver and means you can always have warm cookies from the oven in a pinch. I usually have several different doughs in the freezer. It’s pretty wonderful to open the freezer door and see all the logs of cookie dough in there, ready to be baked off on a moment’s notice.

Recently I ran out, and decided to post how to make and freeze the logs. I’ll feature one dough each week, on Saturdays starting next weekend, so that Jellypress readers can freeze them with me. This is not something hard to do. Just more fun to do it together, and I’ll throw in all my best cookie making tips with the bargain. So this is a freeze-with-me post (and maybe a bake-off-one-or-two-now with me post, since life is best enjoyed to its fullest each moment as the newspapers remind us daily) and a learn-great-cookie-baking-secrets post.

We’ll end up with at least five different doughs to choose from. If you’d like to join in, have the following ingredients ready for next Saturday, March 6:

These are my Badass Chocolate Chip Cookies, but the ingredients are doubled so there’s lots of dough to freeze:

4 cups all-purpose flour
1 t. baking soda (you may use half this amount if you like a denser cookie)
1 t. salt
1 1/2 cups (3 sticks) sweet unsalted butter, melted
2 cup white sugar
1 cup packed brown sugar
2 T. vanilla extract
2 egg
2 egg yolk
4 cups semi-sweet chocolate chips (or half white chocolate chips and half dark chocolate chips)

See you next Saturday!

see also: One Badass Cookie - Chocolate Chip Cookies









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