chill the choc chip cookie dough?


i seem to remember a discussion about chilling cookie dough before you bake the cookies and i know i wrote it down SOMEWHERE but the exact location of the info is a mystery right now.

i'm baking about 10 doozen choc chip cookies for a party saturday and i was checking ingredients tonight when i remembered this....does anyone know what i'm talking about?....did i just make this up in my own mind?...please - help!

badge posted by: mumpy on May 24, 2012 at 7:54 pm in Q & A
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reply by: puppyfuzz on May 24, 2012 at 9:02 pm

there was recently a thread about this, I think under oatmeal cookies.
FWIW I ALWAYS chill cookie dough, at least one day in fridge, or freeze for longer.

Found it!

reply by: mumpy on May 24, 2012 at 9:29 pm

bless your good memory....i replied on that thread, so i don't know why i couldn't remember what it was....i think i'll make the dough tomorrow and bake the cookies saturday morning....i'm (almost) sure someone mentioned that this is especially important with choc chip cookies, and i have the time to do that.....i often freeze dough but i haven't bbeen chilling it, so i guess it's time to give it a try!


reply by: puppyfuzz on May 24, 2012 at 9:44 pm

It's not good memory....I couldn't remember it either!

I knew that I had commented on it, and I found it by going to "my page" and looking under the discussions I had commented on.

reply by: hickeyja on May 24, 2012 at 9:58 pm

I would definitely chill the dough ahead. I have a couple of favorite recipes that I scoop and freeze. Then we just pull as many cookies as we want from the freezer and pop them in the oven. No extra cookies to threaten the diet, but still cookies available easily when one of us has a craving that only cookies will satisfy.

If you don't already have one, I would like to suggest that you get a "disher" (like an ice cream scoop) in the correct size if you are planning that many cookies at once. I have found that it makes my life a whole lot easier when making a lot of cookies, muffins, etc. Jan

reply by: robinwaban on May 24, 2012 at 10:47 pm

Check out Jacques Torres' recipe for chocolate chip cookies. He always refrigerates his dough for 24 hours. Joanne Chang, of Flour, also refrigerates almost all of her cookie doughs 1 day prior to baking.

reply by: mumpy on May 25, 2012 at 8:22 am

robin and jan...thanks for the info and ideas....sometimes i feel like a novice baker (and i've been baking since dinosaurs roamed the earth) with all the new techniques and hints i've learned here....and i know that i can make good cookies the way i always made them....but i'd rather make GREAT cookies if i'm going to do all the work, so i appreciate the input.

i agree about the dough scoops! of the best inventions ever....when i used a 'rounded teaspoon' of dough, the cookies on each sheet were just a tad bigger than the one before, and when i'd make lots, the final batch would be huge, so the scoops keep me from making that mistake!...and i love being able to tell my grandsons that the cookies are all exactly the same size, so just take your two cookies and stop looking for the biggest one, lol....i even found a teaspoon scoop (a measured teaspoon, not the one normally called a teaspoon scoop) and had to buy i have to find a use for it!

i'll make the dough this morning and bake the cookies tomorrow morning....but i'm willing to bet anything you care to name that when himself gets home, he'll have to bake a few right away!

thanks again!

reply by: hickeyja on May 25, 2012 at 10:27 am

Take that teaspoon scoop out and make jej's Apricot Buttons right away! (Recipe is here in case you don't have it:
Mint Metaways would be another good choice. Jan

reply by: Mrs Cindy on May 25, 2012 at 11:12 am
Mrs Cindy

Mumpy, I make chocolate chip cookie dough, scoop it onto cookie sheets and freeze it. Then put the whole batch into the freezer in a big zippy bag. Time to bake? Take them out, put them on the cookie sheet and into the oven. You just have to add a minute or two, but you can kill two birds with one stone. The dough can be made in advance, frozen then baked from frozen so you get the chilled dough effect. Works every time. I even gift small packages of frozen cookie balls. Kids love it!


reply by: robinwaban on May 25, 2012 at 12:12 pm

Did I see the words "small cookie scoop" ? You'll have to rinse your scoop to make these cookies. They are so yummy!

Raspberry Almond Shortbread Thumbprint Cookies

Buttery almond shortbread cookies filled with raspberry jam and drizzled with almond glaze.

1 cup butter
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless raspberry jam
For Glaze:
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 -2 teaspoons milk

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.
2. Gradually mix in flour until combined.
3. Heat oven to 350°F.
4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.
5. Place dough balls 2 inches apart onto ungreased cookie sheet.
6. Using your thumb or a small cap, make an indention in the center of each cookie.
7. Fill each indention with about 1/4 teaspoon of jam.
8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.
9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.
10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 3 1/2 dozen

reply by: mumpy on May 25, 2012 at 1:20 pm

oh wow...i'm in trouble here....both recipes sound wonderful!

cindy, i'm with you....i love keeping the little scoops of dough in the freezer, but i just don't have any right now...this was a last minute request.... i just couldn't remember the advice about chilling the dough.

but the dough is scooped and chilling right now and i'll bake the cookies tomorrow morning!

reply by: easyquilts on May 27, 2012 at 11:17 am

The only cookie dough I have ever chilled is my sugar cookie....fondly known among the women of my family as The Recipe. However, after reading some of the thread you were looking for, I think I might try chilling oatmeal cookie dough.

BTW.. Yesterday a grandson and I made oatmeal chocolate chip cookie dough, and spread it over two smallish pizza pans. My cookie sheets are shot. Anyway, this way you get it all baked at once, amd it is fun to break up the "cookies"". tell the honest truth...I hate doing batch after batch, so I invented the "big cookie"....


reply by: mumpy on May 28, 2012 at 8:31 am

i don't often chill dough before baking, but i frequently freeze dough so that the mad scientist and i won't eat all the cookies at once....i asked about the choc chip cookies, because i thought i remembered a discussion saying that those cookies, in particular, HAD to be chilled before i did chill the dough and the cookies were 'absolutely scrumptious'.

that rating isn't mine (though i will occasionally pat myself on the back)....the comment came from a relative attending the party, a woman who ALWAYS has a better recipe than what she's currently eating....if she takes a bite of cake, she has to tell you about her recipe for that type of cake which is, of course, far superior to the one she's tasting...someday i'm going to serve her curried camel knees to see what she has to say about that!

so thanks for the ideas, gang...the cookies were a hit and the party was a success.

reply by: Mrs Cindy on May 28, 2012 at 3:14 pm
Mrs Cindy

Yay, Mumpy!!!!!! You ACED it. Good for you. I'm glad you one upped the one upper! 😄