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Drop cookie prices - Page 2

post #16 of 52
Thread Starter 
Freezer/storage question........ You make your dough and ball it out and freeze it...in what? Do you just use those zip freezer bags or do I need to vacuum seal them for the freshest keeping? I was thinking of doing them in multiples of 12 since I will sell the drop cookies by the dozen. That way I can just grab a bag and bake.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #17 of 52
I scoop the dough out in balls. Put as many as I can on a baking sheet and freeze them 'till they are solid enough to stack. I stack them in a poly carbonate (clear hard plastic) food containers. A single row, covered with a sheet of wax paper, layer of cookie balls, wax paper, etc. I also layer them in the aluminum food pans. When I needs some, I just remove the lid or the alum lid, pull out what I need.

Understand that I bake 300 a day, so they don't stay in my freezer long. I try to find one day a week just for cookie dough ball production!
post #18 of 52
Thread Starter 
Wow! I hope to someday be that busy!! Hubby came home last Tuesday with 4 orders from his office and one for chocolate chip. Um, honey, I just do decorated sugar cookies. He begged and I gave in, had never baked a chocolate chip cookie in my life! I found a recipe that I saw Alton Brown do on TV just a week earlier. Yum! Customer loved them and actually ordered them again this week. Guess I'm in the drop cookie business now! icon_smile.gif This week I'm making chocolate with peanut butter chips, next week peanut butter, etc., until I know my recipes....then it's off to the car dealers with samples! icon_smile.gif
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #19 of 52
icon_lol.gif Sounds like how I got started! hubby's employer wanted to switch cookie suppliers, they said, "hey phil, your wife caters... does she do cookies and would she want to quote us?" He said, "SUre she does!" Next thing I know, he's on the phone to me saying, "Honey? Do you do cookies?" icon_lol.gif

You can use a base cookie recipe for lots of variation. For example.....

Chocolate cookie dough: Add peanut butter chips, chocolate chips, PB AND Choc chips, crushed Andes mints (sold in Aisle 8 with the choc chips ... it's a taste similar to Girl Scout Mint cookies), white choc chips, mini M&M's.

Oatmeal cookie dough: Add raisins. Or craisins. Or peanut butter chips. Or butterscotch chips. Or a combination of any of the above!
post #20 of 52
Thread Starter 
Great idea indydebi for the base cookie recipe.

My chocolate chip are 1.5 ounces each. I wanted to make a bigger than average cookie, but not too big. I found this to be a good size, but now I have to weigh out each ball! We ran over to Walmart last night to buy DS some new clothes (my 10yo is now in men's clothes! Growin like a weed!) and the cookie scoop in the kitchen gadgets aisle was too small, but the ice cream scoop was too big! Do you buy your scoops at a restaurant supply or something? There must be sizes in between, I'm hoping!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #21 of 52
Quote:
Originally Posted by MichelleM77

Great idea indydebi for the base cookie recipe.

My chocolate chip are 1.5 ounces each. I wanted to make a bigger than average cookie, but not too big. I found this to be a good size, but now I have to weigh out each ball! We ran over to Walmart last night to buy DS some new clothes (my 10yo is now in men's clothes! Growin like a weed!) and the cookie scoop in the kitchen gadgets aisle was too small, but the ice cream scoop was too big! Do you buy your scoops at a restaurant supply or something? There must be sizes in between, I'm hoping!



The only place I know of that I can walk in and get them is in an outlet mall about an hour south of me. A kitchen supply store. The #24 is the size I use. (It's about 1.25" deep in the center and 1.75" wide - inner dimension. It hold 3 Tbsp of water.)

I know the ones in the regular retails stores and the Pampered Chef ones do not have a size number in them, but the #24 has worked out great for me. I've seen people on the Food Channel use ice cream scoops, but I"m not interested in making a cookie MEAL .... just a simple cookie. Not too big ... not too small.

I do NOT believe in the phrase "Bigger is Better". No. No, it's not.
post #22 of 52
Thread Starter 
Hubby is going to hit the public restaurant supply store for me today, but I can't figure out what size disher to get. All I know is that my chocolate chip cookies are 1.5 ounces and I like that size, but I can't figure out from the Hamilton Beach website which one I need for that size cookie. Maybe I'll just have him grab me a bunch and hopefully I can return the ones I don't use. They aren't too big (I made 2 oz'er and that was too big of a cookie), but slightly larger than regular cookie size, at least to me. They are approximately 3.25" in diameter and weigh 1.5 oz.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #23 of 52
I just read this thread and have picked up some great tips. thanks you two icon_biggrin.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #24 of 52
I was in the Publix food store earlier this year and they have several sizes of cookie scoops. I found their medium one works best for me. I use it for my Oatmeal Raisin and it's the perfect size. I have been refrigerating my other drop dough and rolling it, i haven't figured out my problem but I don't like the look of the other cookies as drop cookies. I wish I could get over myself, because it definitely requires more of my time. I like the idea of making ahead of time and freezing. Will try that next week
Everyone is entitled to there own set of truths. Be truthful to yourself, first.
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Everyone is entitled to there own set of truths. Be truthful to yourself, first.
Be Safe...Go Well
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post #25 of 52
Thread Starter 
Quote:
Originally Posted by N2Cookies

I was in the Publix food store earlier this year and they have several sizes of cookie scoops. I found their medium one works best for me. I use it for my Oatmeal Raisin and it's the perfect size. I have been refrigerating my other drop dough and rolling it, i haven't figured out my problem but I don't like the look of the other cookies as drop cookies. I wish I could get over myself, because it definitely requires more of my time. I like the idea of making ahead of time and freezing. Will try that next week



What do you mean you don't like the look of the drop cookies? Because you froze them? Explain, explain. icon_smile.gif

I too like the idea of freezing ahead, at least a few days. Now I don't do this with my sugar cookies just because I have a problem baking them after I freeze them (can't ever figure out how long to let them thaw before baking).
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #26 of 52
MichelleM77 what I don't like about drop cookies is that they don't have a perfect shape. I like a more precise cookie. That's the part that's killing me. I need to use the scoop and get over it. I like the idea of making the dough and freezing ahead of time. I've had the flu so haven't been doing much of anything this week. Sorry about the confusion.
Everyone is entitled to there own set of truths. Be truthful to yourself, first.
Be Safe...Go Well
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Everyone is entitled to there own set of truths. Be truthful to yourself, first.
Be Safe...Go Well
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post #27 of 52
Quote:
Originally Posted by N2Cookies

MichelleM77 what I don't like about drop cookies is that they don't have a perfect shape. I like a more precise cookie. That's the part that's killing me. I need to use the scoop and get over it. I like the idea of making the dough and freezing ahead of time. I've had the flu so haven't been doing much of anything this week. Sorry about the confusion.

Oh, N2, that so agrees with what I say all the time: If regular housewives had access to all of the foods and tools that I do, as a commercial food business, we'd all LUV being housewives!!

Even way back as a little kid, I always wondered why bakery cookies were so perfectly round and the at-home ones weren't. Well, I'm in my 40's when I learn it's the tools we use! Cookie scoops and baking on parchment paper turn out perfect, uniform cookies every single time.

This archaic method of using 2 tsps to "scoop" cookies dough has long gone by the wayside!
post #28 of 52
Thread Starter 
I know what you mean about the cookie shape. The choc. chip I've been making are all relatively the same shape because I've been weighing each ball of dough out! I know, crazy! I can't wait to get to GFS and buy a disher! Hubby was supposed to get me one this week, but never made it to the supply store by his jobsite. How dare he! LOL!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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post #29 of 52
Michelle, check out BJ's! They sell Domino brand sugar. Powdered, Brown and Regular if my memory is correct! You can look to see what they carry online.

I sell drop cookies and one requirement, MINIMUM two dozen order on any cookie like that. Otherwise, it is a waste of your time, IMO. I have the recipes perfected to half sizes, etc so what I make is is exactly what I am selling. Of course, the BF and 3yr get all pissy because there are no extras, but oh well!!
post #30 of 52
Thread Starter 
I'm not a member, but I might have to see if they have a day like Sam's where you can stop in and pay an extra 10% or something if you aren't a member.

Oh yes, totally putting a minimum of two dozen on drop cookies. I have a minimum of a dozen on my decorated too.

Thank you for the idea, totally forgot about BJ's!
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
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