I freeze chocolate cookie dough regularly. I like to roll it up in parchment paper in a logo and then freeze it. I can slice off the cookies into the size I want them. You can also seal the cookies in a vacuum sealer to lock in the freshness.
I don't know all the answers to your questions but I will say regarding the nuts. I would imagine that as long as your freezer does not lose temp and they stay cold you will not have a problem. The softness of the nuts most likely occurs when the temperature keeps fluctuating and moisture sets in.
As for storing them I would use parchment paper. At the hotel we use to put them right onto sheet pans (parchment in the bottom) and then a plastic bag over the cart and into the freezer. For parties or Sunday brunch we would pull out the cookies and the sheet pans would go straight into the oven.
Hope that helps.
Originally Posted by amyville
Thanks Huy Bui
Yes i am, i am making chocolate chip cookies (amongst others) with both baking soda and baking powder - as for the defrosting - I actually just pop them straight in the oven- do i have to get rid of the baking soda? I am afraid they won't taste the same. Thank you so much for your pointing this out. I will try them w/out the soda as you suggest though.
truth is I have a myriad of questions concerning freezing cookie dough
Is there maybe a particular type of flour I should be using to extend their freezer life yet keep their chewiness and stability?
Does adding a little margarine (containing lecithin) -thus substituting some butter- prolong their freezing life?
Does a tsp of honey (per batch) preserve their freezing life and display life?
Is two days of display life permissible for a cookie - it still tastes good and remains chewy- but is it considered standard practice?
Do I need a preservative for two months of freezer life (ingredients include eggs and butter)? If so can anyone suggest a household ingredient, if not what preservative might that might be?
Is plastic wrap better than baking paper for freezing?
How do you prevent roasted (+chopped) nuts from loosing their crispness (from becoming soggy) due to freezing in the dough?
I am trying to get the doughs to last up to two months in the freezer.