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I don’t
know if you are aware of it already, but you can freeze huge amounts of cookie
dough in your freezer and cook them up whenever you want and in the quantity
you want. You can bake a dozen for your kids' after school snacks or just one as a treat to yourself!
I did just that for J’s recent birthday party. You see, three consecutive days
prior to her party date, I was at the poolside supporting her for qualifying
and participating in her first ever National Long Course Finals, where all of
the best swimmers from Luzon, Visayas and Mindanao came together to compete
against each other in Rizal Memorial Sports Complex’s 50-meter pool.
In the
days leading up to her birthday, I was wondering how to squeeze in time to bake
up a batch of fresh cookies for her party… considering that I also had to
prepare food on the table each night… and help the younger ones with their
lesson and bring them to training, as well… and attend a friend’s party the
night before. Whew!
So I
decided to break up the baking process. I
made two batches, with two different techniques.
Three
nights prior to the party, I made the first batch of cookies and froze them
individually as balls. Two nights prior,
I made another batch that I let rest in the mixing bowl. On the eve of the party, I baked the
gazillion of cookies… and devoured a few while doing so!
I should
tell you that I make large cookies like the one you see at premium coffee
shops. Cookies that are this large are sturdy with a thick crunchy shell and tender,
chewy centers that everyone loves.
Directions for freezing individual balls:
1. Scoop out
the dough using an ice-cream scooper to ensure even-sized cookies. You can also just use your measuring cup, if
you don’t have a scooper.
2. Fill a
baking tray with the scooped-out cookie dough balls, leaving just enough space
between the cookie dough balls that they don't get stuck together.
3. Stick the
filled pan in the freezer for an hour or two until firm.
4. Meanwhile,
take a large-sized freezer bag and label it with the recipe name, date, cooking
temperature and time details.
5. Remove the
pan from the freezer. Take all of the cookie dough balls out of the pan and
place them in the labeled bag.
6. Store the
cookies in the freezer for later use.
To bake from frozen:
1. Remove as
many balls as you want to bake and let them rest that at the kitchen counter while
you are pre-heating your oven.
2. You can
bake these at the same temperature called for in the recipe; just give them a
minute or two longer.
For the second method, I remember
reading a New York Times article about choco chip cookies about two or three
years ago, and in the article the experts have their own cookie-making theories on how letting the cookie dough rest a night or
two inside the refrigerator resulted in superior tasting cookies. So with that in mind, I decided to do that
for the second batch I made
Directions for letting the dough
rest in the mixing bowl:
1. Press
plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be
used in batches, and can be refrigerated for up to 72 hours.
2. When you
are ready to bake, simply let the dough warm up to room temperature and scoop
away. This will take several hours, so plan ahead.
Technically
speaking, since both batches had to “rest”, they both came out tasting and
looking the same. It just all comes down
to a matter of preference and how much time you have in your hands. For those of you with no time to waste, I
would personally recommend scooping the dough into individual balls as the
dough can go straight from the freezer and into the oven.
Jacques
Torres’ Chocolate Chip Cookies
New York
Times
Time: 45
minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups
minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups
(8 1/2 ounces) bread flour
1 1/4
teaspoons baking soda
1 1/2 teaspoons
baking powder
1 1/2
teaspoons coarse salt
2 1/2
sticks (1 1/4 cups) unsalted butter
1 1/4 cups
(10 ounces) light brown sugar
1 cup plus
2 tablespoons (8 ounces) granulated sugar
2 large
eggs
2
teaspoons natural vanilla extract
1 1/4
pounds bittersweet chocolate disks or fèves, at least
60 percent cacao content
Sea salt.
1. Sift
flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a
mixer fitted with paddle attachment, cream butter and sugars together until
very light, about 5 minutes. Add eggs, one at a time, mixing well after each
addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix
until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate
them without breaking them. Press plastic wrap against dough and refrigerate
for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for
up to 72 hours.
3. When
ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment
paper or a nonstick baking mat. Set aside.
4. Scoop 6
3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking
sheet, making sure to turn horizontally any chocolate pieces that are poking
up; it will make for a more attractive cookie. Sprinkle lightly with sea salt
and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to
a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit
more. Repeat with remaining dough, or reserve dough, refrigerated, for baking
remaining batches the next day. Eat warm, with a big napkin.
Yield: 1
1/2 dozen 5-inch cookies.
Click
here for the
printable recipe.
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