When baking frozen cookie dough, you do not have to thaw the cookie dough. Simply place the frozen, pre-scooped cookie dough onto a baking sheet and bake for 2-3 minutes longer than the original recipe recommends.
A dough with lots of fat will be soft at room temperature (perhaps even too soft to work with) and firm when cold.
30 minutes will do the trick if you’re simply looking to avoid your cookies spreading all over the place. If you have the luxury of chilling the dough overnight to develop flavor, go for it.
There’s no need to defrost most cookies before baking. As long as you formed your cookies before putting them in the freezer, you could place them on a parchment-lined pan and bake as you would thawed dough.
If you start a cookie recipe only to realize you have to chill the dough for longer than the time you have, you can freeze the cookie dough for a bit to speed up the chilling time. Here’s what our Test Kitchen recommends: Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time.
How long does it take for refrigerated cookie dough to come to room temperature? Once the dough has chilled, let it warm up at room temperature until it’s just pliable (about five to ten minutes); letting it get to be too warm will defeat the purpose of chilling the dough at all.
Typical cookie dough should not be that sticky, although sometimes it can be slightly sticky depending on the work environment you are in.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)
Preheat the oven to 180 degrees C (350 degrees F). Line a baking sheet with parchment paper or a silicone baking mat. … Make sure that the cookies are spaced apart to allow for spreading while baking. Place a few extra chocolate chips right on top of each cookie.
Cookies not baked long enough. Using too much flour or the wrong kind of flour. Too many eggs or other liquids in the dough. Too high a ratio of brown sugar to white sugar.
We recommend storing your cookie dough in a small airtight container in your fridge or freezer, depending on when you want to bake it. As a general rule, any cookie dough left on the counter at room temperature will be good for 2-4 hours but then may risk going bad, especially if it is already past its “best by” date.
Once you are ready to use the dough, transfer the wrapped dough to the refrigerator and let it thaw for 24-48 hours until it is soft enough to roll/slice.
If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge. Some cookie doughs just don’t freeze well.