Three Cookie Doughs to Freeze Now, Bake Later
From Tastespotting.com, KingArthurFlour.com, FoodGawker.com Ready for the holidays? Make dough ahead of time and sleep in during the holidays.
It's that time of year. The holidays. And though it's tempting to wake up early the morning of a holiday party to bake, we recommend making these freezable recipes now, for easy baking later -- and a chance to sleep in. These aren't your typical sugar cookie recipes; these will make you look like a domestic goddess.
Chocolate Chocolate Chip Cookies (courtesy of Mary Lynn Crowley)
2 and 2/3 cups all purpose flour
2/3 cup unsweetened Dutch-process cocoa
2 teaspoon baking soda
2 sticks plus 6 tablespoons unsalted butter (11 ounces)
1 cup light brown sugar
½ cup granulated sugar
2 ½ teaspoons fleur de sel (it's a fancy salt)
1 teaspoon vanilla extract
10 ounces bittersweet chocolate, chopped into ¼-inch pieces (2 cups)
Preheat oven to 350° F.
1. In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter, then add the brown sugar, granulated sugar, fleur de sel and vanilla. Cream with mixer until combined.
2. Beat in the sifted dry ingredients just until blended; dough will be crumbly but will hold together. Knead in the chocolate pieces until evenly distributed.
3. Form the dough into two logs, 1 1/2-inches in diameter, and wrap in plastic. Refrigerate until firm -- at least two hours.
(This is the point when you can freeze the dough in logs in a ziplock bag.)
4. Line 4 cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets. If the slices crumble, re-form the cookies by pressing the dough together.
5. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top; shift the pans from top to bottom and front to back halfway through. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.