Vacuum Sealing Cookie Dough

Vacuum Sealed Cookie Dough

Today is about more of a process or a technique than any actual recipe. For reference, the actual cookie recipe I used was blogged here. This post, however, is about what happens after you make the dough but before you bake the cookies. Sometimes you’ll hear about refrigerating dough overnight for better cookies. Lifehacker, for example, has an article about it. However, I’m an impatient man. I don’t know about you, but when I bake cookies, I want them NOW, not tomorrow sometime. So how do you get that amazing left-overnight taste and texture without waiting? You vacuum seal the dough!

I know it sounds weird. The idea originated with Aki Kamozawa of the cookbook Ideas in Food in an essay in The Kitchen as Laboratory, which I’ve found fascinating reading lately. In it, he says he discovered the concept by vacuum sealing pasta dough for use the next day, and noticed it immediately changed texture and color. The pressure had caused the fats in the dough to hydrate the starches much faster than they otherwise would have. So he applied the concept to cookies, ran some tests, and the idea worked.

Now, I trust Aki’s research. He did, after all, introduce me to what my wife calls Candy Salmon, her favorite dish that I cook. But I also had to test it out for myself. So I had some people over for dinner, mixed up a batch of cookies, and vacuum sealed half of it. I used a chamber vacuum sealer, but you can just as easily use a FoodSaver or whatever vacuum sealing system you have at home.

Vacuum Sealed Cookies-1

I then baked the vacuum compressed dough side by side with normal cookie dough.

Vacuum Sealed Cookies-2

The resulting cookies that had been vacuum sealed, which are on the left, were noticeably darker and very slightly more compact.

Vacuum Sealed Cookies-3

A taste test (though admittedly not a blind one, we weren’t being THAT scientific) had everyone agreeing that the vacuum sealed cookies had richer, deeper flavor. The unsealed cookies tasted more strongly of brown sugar through the whole taste, whereas the vacuumed cookies had finishing brown sugar flavor, with more rich buttery flavor to start. Everyone agreed that the vacuum sealed cookies were noticeably superior. So the next time you think of baking cookies, try vacuum sealing them before baking them. You’ll get richer, deeper flavor, and impress your friends and family with a fancy new technique!

Vacuum Sealed Cookie Dough

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  • SallyBR February 6, 2015, 9:07 am

    Super cool post, loved it!!!! Very interesting and I shall try that sometime

    Hope you are headed to a fantastic weekend!

    • Cooking Madly February 6, 2015, 9:36 am

      Thank you! I am, it promises to involve some great cooking, a costume party, and friends! Plus more experiments with sous vide scrambled eggs, which I’m taking to calling egg custard because of it’s amazing creamy fluffiness. Hope you have an equally fantastic weekend.

  • Anne June 21, 2015, 10:21 pm

    How long does the cookie dough need to be vacuum sealed?

    • Cooking Madly June 22, 2015, 10:03 am

      It’s the actual process of vacuum sealing that does it, so once the vacuum sealer is done, the cookie dough is ready.

      • Anne June 23, 2015, 7:08 am

        Thank you. I’m going to try this on my next batch of chocolate chip cookies.

  • Annie Ridge June 28, 2015, 6:44 am

    I also used vacmaster vp112 chamber vacuum sealer . Despite its cost, there are a lot of helpful functions. You should buy one as soon as possible if you can.

  • Pepper November 10, 2015, 8:43 am

    I make sugar cookies every year and thought hmm I wonder if I could vacuum seal the dough?? Which lead me to your blog so I will le you know my results 🙂 I plan to look at the cookbook you mentioned too. Thanks for this great post!

    • Cooking Madly November 10, 2015, 12:07 pm

      Absolutely! We vacuum seal and freeze 3/4 of our cookie dough whenever we make cookies and use them as ’emergency cookies’ for guests and cravings.

  • James B. Ogren April 29, 2016, 12:23 am

    Perfect! Food lasts longer. I’ve tested it! NO freezer burns!