Two weeks ago I attended a cookie dough exchange for the first time. Each of us made two batches of cookie dough and created logs wrapped in parchment paper. These are usually referred to as Ice Box cookies, but chocolate chip cookies work well also. The key is the butter!
I had never frozen cookie dough into logs, but now I am hooked. It is so convenient to have cookie dough ready to bake when you have a craving or need cookies for a party. I looked for how to videos and I found the following ones helpful.
The key things I learned from this process are the following:
- Just about any cookie dough can be made into a log
- For chocolate chip cookie dough and dough with eggs, sway the parchment paper back and forth to shape the log.
- A small cutting board works great to push the dough.
- Store the prepared logs in an airtight container such as tupperware
- Keep the dough in the freezer until just before you slice the cookies.
Double Chocolate Chunk Cookies
These cookies are from Martha Stewart. IS ANYONE ELSE HAVING TROUBLE WITH THE MARTHA STEWART WEBSITE??? The website is in Beta and every time I try to go to Recipes for “Desserts and Treats” all I get is cakes. I realized that you have to go to “See All Recipe Collections”, but it drives me nuts because it is so difficult to find what I’m looking for.
Ok, I just had to get that out. I love Martha Stewart recipes and these cookies are amazing.
I used dark chocolate for the half that you melt with butter and semi sweet for the other half. As the recipe says, they will seem a bit soft when you take them out of the oven but will firm up. They should be a little crackled.
Remove the log from the freezer 10 minutes before slicing the cookies. Arrange on a cookie sheet covered with parchment paper about 2 inches apart. Bake at 325º F for 10-12 minutes.
These cookies are from The Cheese Board: Collective Works. I didn’t make the dough myself but will share the recipe for your use.
- 1-1/2 inches by 3 inches of fresh ginger, peeled (about 1-1/2 ounces)
- 2/3 cup candied ginger
- Dash of finely ground white pepper
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 2-1/4 cups unbleached all-purpose flour
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Combine the fresh ginger, candied ginger and pepper in a food processor or finely chop by hand.
- Using a stand mixer, add the butter, sugar and salt to the bowl and cream the mixture until light and fluffy. Add the ginger mixture and mix until blended.
- Add 2 cups of the flour and mix on low speed until blended. Gradually add the remaining flour by the Tbs as needed until the dough is smooth.
- Divide the mixture into two and create two logs of dough. Freeze the logs for at least 30 minutes before using.
- Remove the logs 10 minutes before slicing the cookies. Arrange the cookies on a cookie sheet line with parchment paper about 2 inches apart and bake for 10-12 minutes, until just slightly browned.