Comments on: A Half Baked Idea: Sous Vide Cookie Dough

By: Colin Gore

Colin Gore — Fri, 29 Apr 2011 02:22:40 +0000

You know you could try cooking only to 135 F, but for 2+ hours. That will be enough to pasteurize the dough without affecting the texture much at all. At 160 you have cooked the egg proteins, so the texture is altered. It could be a good thing, though, so maybe do a side by side comparison?

See charts here for safety:
http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/

By: BS

BS — Sat, 22 Jan 2011 15:21:03 +0000

@Roger…sorry for the delay – but I do have a report…the frozen cookie dough worked just fine, although the cookies were a little greasy…it was like all the butter slipped to the outside of the dough…kinda amazing actually, although don’t think I would go through the trouble to do this again. Fun experiment though!

By: Sammy Jo

Sammy Jo — Wed, 20 Oct 2010 00:49:13 +0000

Can’t you just make cookie dough without the eggs? I’m sure you would have to add something else in or mess with the recipe, but in the end it just seems easier.

By: Roger Shoaf

Roger Shoaf — Fri, 24 Sep 2010 02:48:45 +0000

Ok so if you now thaw the froxen dough and bake how is the quality of the cookie compared to freshly mixed dough?

By: I’m Comin’ Out Cake Batter | Endless Simmer

I’m Comin’ Out Cake Batter | Endless Simmer — Tue, 24 Aug 2010 09:24:58 +0000

[...] Cake batter won my taste buds over with its searingly sweet and familiar flavor. I have a thing for batter, as you may remember from my sous vide brainstorm of slow and low water bath cookie dough. [...]

By: dad gansie

dad gansie — Thu, 12 Aug 2010 20:20:20 +0000

neat stuff looks interesting….yea we’re listening, no not crazy

By: Jens

Jens — Wed, 11 Aug 2010 19:40:27 +0000

You know you can make cookie dough without instructions from Nestle? Try http://www.google.com#q=chocolate+chip+cookies+recipe

By: Katie

Katie — Wed, 11 Aug 2010 17:28:06 +0000

I feel like this is genius. I’m unclear as to what the problem with opening the bag, getting a spoon, and just eating it straight out of the bag with milk? That’s what I do with a roll of cookie dough from the grocery store anyways, this is just warmer and sans possible death. Riiiight???

By: Cajun Chef Ryan

Cajun Chef Ryan — Wed, 11 Aug 2010 16:56:00 +0000

Great way to preserve you cookie dough! And the temperature of 160 degrees F. is typical for modern pasteurization methods.

Bon appetit!
CCR
=:~)