How to Freeze, Thaw & Bake Cookie Dough
Short, sweet & easy project
I learned about this fun trick when I found out there was a woman in NWA making & selling amazing organic and gluten free, frozen cookie dough logs out of her home. It further sparked my interest when my friend suggested that for my freezer stock up, I make a few logs of cookie dough for my family to pull out during my postpartum lay in.
Well today I tackled this short, sweet and easy project with the help of my daughter. Otherwise known as designated spoon liker. Definitely got a dopamine hit checking this off the to-do list, it feels so productive and genius to bulk bake/cook while you’re already at it. Saves time and energy for later!
Here goes….
Bulk Cookie Dough
Start with the base:
Ingredients
1.5 cups softened butter
2 cups sugar of choice
4 eggs; room temp
2 tsp vanilla
2 tsp baking soda
1 tsp salt
5 cups AP flour (king arthur)
Instruction
In your stand mixer attached with the paddle, add butter + sugar and cream together. 1-2 mins. Add 1 egg at a time. Add vanilla + baking soda + salt. Add one cup of flour at a time slowly.
Once completely combined, divide dough into 3-6 portions into separate bowls. (I weighed my dough at 1506g and divided into 4 portions of 375g for this project.)
In the individual bowls you can any assortment of mixings (I’ll add some ideas below)
Once mixed, place portions into plastic wrap and roll into logs. Secure & Title. Freeze up to 2-3 months.
When ready to bake dough, allow to thaw on counter at room temp for 30 minutes before slicing. Place on a prepared cookie sheet and bake at 350F for 5-7 minutes. For crispiness 7-10 minutes.
possible mixins’
1/2 cup chocolate chips
1/2 cup oats + cranberries or raisins each
1/2 cup nuts of choice
zest from oranges or lemons
Delish!