When I made the amazing One Bowl Chocolate Chip Cookies last week, I froze a portion of the dough for science!
I was hoping for two things: to minimize the number of cookies the original batch made so we weren’t inundated with chocolate chip cookies for days AND to give mt some instant cookie goodness on a moment’s notice. Freezer–>Oven–>My Mouth.
I formed the dough into a roll shape, wrapped it up and stuck it in the freezer. Yesterday, I took it out, sliced it up, and popped it in the oven.
And then…there was sadness:
Meh. Maybe this dough just isn’t meant to go from freezer to oven. The cookies were well done at the edges and barely baked in the center. Perhaps if I cut the dough into smaller chunks? Or let it thaw on the counter for a few minutes before putting it in the oven? Anybody have any secret tips?