Thanks for the details of your CCC experiment. I really love Style Sweet Bake Club! I generally use the 24 hour rest before baking. Sometimes I bake a dozen or so after the rest period, portion out the leftover dough to flash freeze & bag for later baking. Still get good results. 🍪❣️
Great read! My question just to complicate things: if I rest the dough 24 hrs and then freeze the raw cookie dough scoops to bake later, do you think there is any loss in flavor or does the 24 hr wait even matter in this scenario? Thoughts?
Hi! I haven't conducted this exact experiment, but from my research, you should do the 24 hour chill in the refrigerator before freezing. Hope that helps!
This is so interesting, we’re going to try this out to compare the instant verse 24 hours.
One question which I’m not sure if it makes a difference, but do you put the bowl of cookie dough in the fridge, or scoop and refrigerate ready to go?
Thanks!
I pre-scooped mine. Next experiment, I will keep the dough in the bowl and see if there is a significant difference! Good idea.
Thanks for the details of your CCC experiment. I really love Style Sweet Bake Club! I generally use the 24 hour rest before baking. Sometimes I bake a dozen or so after the rest period, portion out the leftover dough to flash freeze & bag for later baking. Still get good results. 🍪❣️
It's so hard not to bake just a few right away. I like the idea of baking some and saving the rest for optimal results!
Great read! My question just to complicate things: if I rest the dough 24 hrs and then freeze the raw cookie dough scoops to bake later, do you think there is any loss in flavor or does the 24 hr wait even matter in this scenario? Thoughts?
Hi! I haven't conducted this exact experiment, but from my research, you should do the 24 hour chill in the refrigerator before freezing. Hope that helps!