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Post by erin elizabeth on Mar 27, 2020 12:18:56 GMT -5
I want to make some cookies, but since it is just me I want to make the dough, portion it, and freeze it so I can have fresh cookies all the time
Any T&Ts?
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gilgamesh37
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Post by gilgamesh37 on Mar 27, 2020 13:47:34 GMT -5
I do this a lot, mostly with chocolate chip (DH likes to eat the dough frozen more than he likes them baked, actually)--I'm happy to post my particular recipe, but it's pretty much the one from the back of the bag with 2 changes--I use half butter, half Crisco, and a combination of dark, milk, and white chips. I've also done it with oatmeal raisin, which works well, and snickerdoodles, which weren't as successful
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Post by erin elizabeth on Mar 27, 2020 13:52:33 GMT -5
Thank you, gilgamesh. Good to know about snickerdoodles.
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applecrisp1
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Post by applecrisp1 on Mar 27, 2020 19:48:42 GMT -5
Erin,
I haven't made these in years, but in my notes that dough was kind of soft. So not sure if they would be good for freezing (assuming freezing the dough raw). But posting anyway..
Cut and paste from the old CLBB.
CL's "Cocoa Fudge Cookies" are very easy to make and are quite tasty. I'm a big fan of the very easy to make part. After they bake, I put them in the freezer and keep them there. I like 'em best from the freezer.
You can mix these incredibly easy, fudgy cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.
Cocoa Fudge Cookies
1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 5 tablespoons butter 7 tablespoons unsweetened cocoa 2/3 cup granulated sugar 1/3 cup packed brown sugar 1/3 cup plain low-fat yogurt 1 teaspoon vanilla extract Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat (I used the microwave).
Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING CALORIES 78(31% from fat); FAT 2.7g (sat 1.6g,mono 0.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 12mg; SODIUM 54mg; FIBER 0.5g; IRON 0.5mg; CARBOHYDRATE 13.4g
Alice Medrich Cooking Light, JANUARY 2002
I did have some Joanne Chang cookies at a friends house and they were delicious -- if you like crunchy choc chip cookies.
I haven't made these in years -- I made them a bunch of times in the past when I wanted cookies but nothing too rich (aka, can eat more).
Post from someone on old CLBB
Oatmeal, Chocolate Chip, and Pecan Cookies (Dec. 07 CL) ________________________________________ I have made these two times in one week The first time i got all the ingredients out, made the cookies and they weren't anything like what they looked like in the picture or how they were described on CL's website. They were really good the first time, don't get me wrong, they just weren't as described--the dough was supposed to be rather dry/crumbly and mine was perfect--just like other cc cookies i have made. So I read thru the recipe again and realized i got the oats out of my pantry and put them away without ever putting them IN the recipe! So yesterday we tried again with the oats and they are even better. I used mini chips as directed though others have used regular size chips. The dough is rather crumbly/drier than most cc cookies but the cookies are divine. Easy and good--the cookie jar is 1/2 full and i just filled it last night... Oatmeal, Chocolate Chip, and Pecan Cookies
These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.
Ingredients 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1 cup regular oats 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter, softened 1 1/2 teaspoons vanilla extract 1 large egg 1/4 cup chopped pecans, toasted 1/4 cup semisweet chocolate minichips
Preparation Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
Yield 3 dozen (serving size: 1 cookie) Nutritional Information CALORIES 81(33% from fat); FAT 3g (sat 1.4g,mono 1g,poly 0.3g); PROTEIN 1.1g; CHOLESTEROL 10mg; CALCIUM 12mg; SODIUM 76mg; FIBER 0.5g; IRON 0.5mg; CARBOHYDRATE 12.9g
Julianna Grimes and Ann Taylor Pittman , Cooking Light, DECEMBER 2007
These are really good (SallyT posted on CLBB) Brown sugar cookies SallyT said great 09 I made these tonight - figured I'd take them to work tomorrow. I hope they make it! The crisp/chewy texture is just perfect. They are simply addictive. I found the recipe in the local newspaper and they credited Cooks Illustrated.
Brown sugar cookies
The most efficient way to bake these cookies is to portion and bake half of the dough at a time. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
14 tablespoons (1 3/4 sticks) unsalted butter, divided use 1/4 cup granulated sugar 2 cups (14 ounces) packed dark brown sugar, divided use 2 cups plus 2 tablespoons (about 10 1/2 ounces) flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 large egg yolk 1 tablespoon vanilla extract
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heat-proof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda and baking powder together in medium bowl; set aside.
Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
Bake one sheet at a time, until cookies are browned and still puffy and edges have begun to set but centers are still soft. (Cookies will look raw between cracks and seem underdone. With your fingertip, gently press a cookie halfway between the edge and center of cookie; when it's done, it will form an indent with slight resistance.) Bake cookies 11 to 14 minutes, rotating baking sheet halfway through baking. Do not over-bake or else cookies will be too hard in texture.
Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer to wire rack and cool to room temperature.
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