Perfect Chocolate Chip Cookies Recipe - Vegan in the Freezer (2024)

FAQs

Can you put chocolate chip cookies in the freezer? ›

Shortbread, biscotti, gingerbread, and drop cookies like chocolate chip or oatmeal are all examples of sturdy cookies that hold up well once frozen. "They can stand up to the cold temperatures and won't be damaged when you mindlessly rummage through your freezer," says Jason Schreiber, baker and cookbook author.

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.

Freezing Made Simple: The beauty of Chocolate and the Chip's vegan cookie dough lies not just in its deliciousness but also in its convenience. Store our cookie dough in the refrigerator for up to three months or freeze it for up to six months without compromising on taste or quality.

Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. The eggs are simply omitted with no downsides. For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.

Most cookie dough freezes well, particularly these kinds: Chocolate Chip Cookie dough is the cookie dough that I most often have in my freezer - I always have some of my perfect chocolate chip cookie dough, along with my small batch cookie dough or my brown butter chocolate chip cookie dough. They all freeze well.

As a general rule of thumb, 'drop cookies,' which include oatmeal and chocolate chip cookies, and 'cut-out cookies,' such as gingerbread and sugar cookies, are freezer-friendly.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

The key to freezing cookies properly and making sure they last is to avoid air. Air in the freezer will cause the flavor and texture of the cookies to break down faster. Properly stored in an airtight container or bag, cookies can last in the freezer for up to six months.

Thaw the dough: Transfer the wrapped disc or discs of cookie dough to the refrigerator the day before you intend to bake the cookies, and let it thaw in the refrigerator overnight. Roll out the cold thawed dough, cut into shapes, and bake according to your recipe's instructions.

Does freezing cookie dough change the texture? ›

Freezing cookie dough gives the butter in the dough the chance to become firmer. Colder butter disperses through the cookie more slowly causing a more structured and complex cookie. Cold butter also causes the cookie to spread less creating a final product that is softer and meltier.

If you have eggless cookie dough then you can probably get even longer out of the freezer method, but just for your family's sake, we never, ever recommend waiting too long in between batches of cookies: go ahead and bake those delicious goodies if you can!

Indeed, cookies made with butter are usually softer and more tender than those made with oils. And last but not least, butter in cookies helps achieve that perfect texture. That's because butter melts at a lower temperature than other fats, allowing cookies to spread evenly while baking.

The longer answer. As the Oreo FAQ page states, while Oreos are indeed veggie-friendly, they are not strictly vegan as 'Oreo have milk as cross-contact and therefore they are not suitable for vegans'.

If you think vegan baked goods are dry and crumbly, you probably haven't had one that's been made with the right fat (or the right amount of fat), according to Konya. Butter is what makes traditional baked goods so darn tasty—as well as helps keep it all together—so you can't merely eliminate it and hope for the best.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Room temperature: Use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep cookies in a cool, dry area. Refrigerated: Use airtight containers or sealed plastic bags to store cookies in the fridge. Monitor the moisture level to avoid condensation.

Thawing Frozen Cookies

When you're ready to thaw your baked cookies, let them sit at room temperature or heat them up in the oven for a couple of minutes. When it comes to thawing dough, baking the cookies an extra few minutes should do the trick to ensure they're completely defrosted and ready to eat.

* The freezer temperature should be 0 degrees Fahrenheit or less. * Use moisture-proof, vapor-proof wraps or containers such as plastic containers with tight-fitting lids, heavy duty foil and freezer-weight plastic bags and wraps. * Cool baked goods completely before preparing for the freezer.