Why freeze cookie dough before baking cookies? Well, you don’t have to. When it comes to making cookies, you have two baking options. You can use the room temperature dough straight from the mixer. Or, you can roll it into balls and freeze the cookie dough before baking. Of course, the second method is going to take longer. So, if you’re impatient, you can always keep some dough in the freezer. Then you can have delicious cookies anytime you like.
Do you like chewy cookies or crunchier cookies? Whether or not to freeze the dough depends on your answer to that question. If you prefer a crunchier cookie, then don’t freeze dough. As it turns out, when you freeze cookie dough before baking, you get chewy cookies. How? Well, Chef Di’Jon explains it.
“C is for cookie, and cookie is for me.” – Cookie Monster
So why freeze cookie dough before baking?
If you put room temperature cookie dough in the oven, the butter in the dough is warm, soft, nearly melted. Since the butter doesn’t have to melt, they spread out and bake faster – leaving you with a thinner crunchier cookie. Because they bake faster, more fat is necessary. So, that has to be accounted for if you are not going to freeze the dough.
But, if you freeze cookie dough before baking – it takes longer for the butter in the frozen dough to melt. The frozen butter prevents the cookie dough from spreading and flattening. As the butter is melting, the edges of the cookie get done, while the cookie rises in the middle. This slower cooking method is what results in a thicker, chewier, decadent cookie.
To freeze or not to freeze? Crunchy vs Chewy cookie? It all comes down to your preference and your patience. Just remember – good thing come to those who wait. Chef Di’Jon prefers to freeze his cookie dough. So, Sweet Heat cookies are usually the chewy variety.