Transfer frozen dough balls to a freezer safe bag or airtight container and freeze for up to 2 months.Freeze in single layer for at least 30 minutes, or until the dough balls are frozen.To freeze unbaked cookie dough, start by rolling your dough into even balls and place on a cookie sheet lined with parchment paper.
Yes, you can definitely make Chocolate Cookies ahead of time, either by baking them and freezing for a couple months or freezing the dough for even longer. Salt: A little bit of salt enhances the flavor of the cookies by balancing the sweetness and intensifying the chocolate taste.Ĭan you make Chocolate Cookies ahead of time?.Baking Soda: Baking soda is a leavening agent that helps the cookies to rise so they are fluffier despite the fudgy center and they are tender and soft.It also adds a rich color and when mixed with the soft butter and eggs, it gets a fudgy texture. Cocoa Powder: Unsweetened cocoa powder is responsible for the intense chocolate flavor in the cookies.They have the right amount of gluten for soft, thick cookies. Flour: Regular all-purpose flour gives the cookies their characteristic texture and helps them hold their shape during baking.Vanilla: Vanilla extract enhances the overall taste of the chocolate cookies and complements the chocolate flavor, bringing out the warm notes in the cocoa.Make sure they are room temperature so they mix easily, creating air for puffier texture. Eggs: These cookies have plenty of egg so they are rich and fudgy, almost like a brownie inside.Sugar also makes your cookies nice and chewy. Sugar: Two cups of sugar seems like a lot but the extra sweetness is needed to balance the bitterness in unsweetened cocoa powder.If the dough seems really wet, pop it in the fridge to chill before baking so they don’t spread. You want to use soft butter but don’t use melted butter or your cookies will be flat. Butter: There is lots of butter in these rich, fudgy cookies.
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