Cookie & Cake Pieces

Standard baked goods freeze rock-hard. These formulations use fat, sugar ratios, and specific techniques to maintain pleasant texture at -18°C / 0°F.

Chocolate Chip Cookie Dough

Safe-to-eat dough designed for frozen applications. Heat-treated flour eliminates food safety concerns.

Ingredients

Component	1x	2x
All-purpose flour	140g	280g
Unsalted butter, softened	115g	230g
Brown sugar, packed	75g	150g
Granulated sugar	50g	100g
Heavy cream	30g (2 T)	60g (¼ c)
Vanilla extract	5g	10g
Fine sea salt	3g	6g
Mini chocolate chips	85g	170g

Yield: ~500g (1x) | ~1000g (2x)

Method

1. Heat-treat flour: Spread flour on sheet pan. Bake at 175°C / 350°F for 5 min, stirring halfway. Cool completely.

2. Cream butter: Beat softened butter with both sugars until light, 2 min.

3. Add wet: Beat in cream and vanilla.

4. Add dry: Mix in cooled flour and salt until just combined.

5. Fold chips: Stir in mini chocolate chips.

6. Form: Roll into 1cm balls or spread and cut into small cubes.

7. Freeze: Spread pieces on parchment-lined sheet. Freeze solid, 2 hrs minimum.

8. Store: Transfer to airtight container. Keep frozen until use.

Note

Heat-treating flour kills potential pathogens. Do not skip this step—raw flour carries food safety risks.

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Brownie Pieces

Fudgy brownie bites that stay chewy when frozen.

Ingredients

Component	1x	2x
Unsalted butter	115g	230g
Dark chocolate, 64%	115g	230g
Granulated sugar	150g	300g
Eggs	2 (100g)	4 (200g)
Vanilla extract	5g	10g
All-purpose flour	65g	130g
Dutch-process cocoa	25g	50g
Fine sea salt	2g	4g

Yield: ~550g cubed (1x) | ~1100g (2x)

Method

1. Melt: Combine butter and chocolate in double boiler or microwave. Stir until smooth. Cool 5 min.

2. Combine: Whisk sugar into chocolate mixture. Add eggs one at a time, then vanilla.

3. Dry ingredients: Sift flour, cocoa, and salt together. Fold into batter—don’t overmix.

4. Bake: Pour into parchment-lined 20cm / 8” square pan. Bake at 175°C / 350°F for 22–25 min. Center should be barely set—under-baking keeps them chewy when frozen.

5. Cool: Rest in pan 30 min, then refrigerate 2 hrs.

6. Cube: Cut into 1.5cm cubes with sharp knife.

7. Freeze: Spread on parchment. Freeze solid before storing.

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Blondie Pieces

Vanilla and brown sugar flavor, chewy texture.

Ingredients

Component	1x	2x
Unsalted butter, melted	115g	230g
Brown sugar, packed	165g	330g
Egg	1 (50g)	2 (100g)
Vanilla extract	8g	16g
All-purpose flour	125g	250g
Fine sea salt	3g	6g
Baking powder	2g	4g

Yield: ~450g cubed (1x) | ~900g (2x)

Method

1. Combine wet: Whisk melted butter with brown sugar until smooth. Add egg and vanilla.

2. Combine dry: Whisk flour, salt, and baking powder.

3. Mix: Fold dry into wet until just combined.

4. Bake: Spread in parchment-lined 20cm / 8” square pan. Bake at 175°C / 350°F for 18–20 min. Edges should be set, center slightly underdone.

5. Cool: Rest completely, then refrigerate 1 hr.

6. Cube: Cut into 1.5cm pieces.

7. Freeze: Freeze solid before use.

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Cheesecake Bites

Tangy, dense cubes that stay creamy-soft when frozen.

Ingredients

Component	1x	2x
Cream cheese, softened	340g	680g
Granulated sugar	100g	200g
Sour cream	60g (¼ c)	120g (½ c)
Egg	1 (50g)	2 (100g)
Vanilla extract	5g	10g
Lemon juice	10g	20g
Fine sea salt	1.5g	3g

Yield: ~530g cubed (1x) | ~1060g (2x)

Method

1. Beat cream cheese: Process in stand mixer until completely smooth, scraping frequently, 2 min.

2. Add sugar: Beat in sugar until smooth.

3. Add remaining: Mix in sour cream, egg, vanilla, lemon, and salt.

4. Bake: Pour into parchment-lined 20cm / 8” square pan. Bake at 150°C / 300°F for 35–40 min. Center should jiggle slightly.

5. Cool: Let cool to room temperature in pan. Refrigerate overnight—essential for clean cutting.

6. Cube: Cut into 1.5cm cubes with thin, sharp knife. Wipe blade between cuts.

7. Freeze: Arrange on parchment, freeze solid.

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Graham Cracker Clusters

Buttery crumble that maintains crunch.

Ingredients

Component	1x	2x
Graham crackers	150g (10 sheets)	300g (20 sheets)
Unsalted butter, melted	60g	120g
Brown sugar	30g	60g
Fine sea salt	1g	2g

Yield: ~240g (1x) | ~480g (2x)

Method

1. Crush: Pulse graham crackers in food processor to coarse crumbs (not powder—some texture is good).

2. Combine: Toss crumbs with melted butter, brown sugar, and salt.

3. Bake: Spread on parchment-lined sheet. Bake at 175°C / 350°F for 10–12 min, stirring halfway. Should be golden and fragrant.

4. Cool: Let cool completely on pan. Break into clusters.

5. Store: Airtight container at room temperature up to 1 week; freeze for longer.

Note

Add graham clusters at packing, not during churn—they’ll dissolve. For maximum crunch, add just before serving.

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Oreo-Style Cookie Crumbles

Dark, crunchy cookie pieces.

Ingredients

Component	1x	2x
Chocolate sandwich cookies	200g (~18 cookies)	400g (~36 cookies)
Unsalted butter, melted	30g	60g

Yield: ~230g (1x) | ~460g (2x)

Method

1. Crush: Pulse cookies in food processor to coarse crumbs. Leave variety—some fine, some 5mm chunks.

2. Coat: Toss with melted butter.

3. Bake: Spread on parchment. Bake at 150°C / 300°F for 8 min. Stir, bake 5 min more.

4. Cool: Let crisp completely on pan, 15 min.

5. Store: Airtight container. Use within 3 days for best crunch; freezes well.

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Shortbread Crumbles

Buttery, sandy texture that stays tender.

Ingredients

Component	1x	2x
Unsalted butter, cold	115g	230g
Powdered sugar	40g	80g
All-purpose flour	150g	300g
Fine sea salt	2g	4g
Vanilla extract	3g	6g

Yield: ~300g (1x) | ~600g (2x)

Method

1. Cut butter: Cube cold butter. Pulse with powdered sugar in food processor until sandy.

2. Add dry: Add flour, salt, and vanilla. Pulse until mixture forms clumps.

3. Bake: Crumble onto parchment-lined sheet in rough ½–1cm pieces. Bake at 165°C / 325°F for 15–18 min until edges are golden.

4. Cool: Let crisp on pan. Break apart any large chunks.

5. Store: Airtight at room temperature 1 week; freezes well.

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Piece Size Guidelines

Size	Effect	Best For
0.5–1cm	Frequent small bites	Cookie dough, crumbles
1–1.5cm	Distinct pieces, regular distribution	Brownies, blondies
1.5–2cm	Statement chunks, fewer per serving	Cheesecake, large brownie

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Incorporation Timing

Component	When to Add	Technique
Cookie dough balls	Pack time	Fold gently; don’t compress
Brownie/blondie cubes	Pack time	Layer between ice cream
Cheesecake bites	Pack time	Place by hand; fragile
Graham clusters	Pack time or at service	Last moment for maximum crunch
Cookie crumbles	Final 30 sec of churn	Brief incorporation; don’t pulverize
Shortbread	Pack time	Fold gently

Amount per Batch

Mix-In	Per Qt	Notes
Cookie dough	70–80g	Small balls throughout
Brownie pieces	80–100g	Distributed evenly
Cheesecake bites	60–80g	Rich; a little goes far
Crumbles/clusters	50–70g	Higher amounts obscure base flavor

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Storage

Component	Refrigerator	Freezer
Cookie dough (formed)	1 week	3 months
Brownie/blondie cubes	1 week	3 months
Cheesecake bites	5 days	2 months
Graham clusters	Not rec (softens)	2 months
Cookie crumbles	3 days	2 months
Shortbread	1 week	3 months

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Troubleshooting

Issue	Cause	Fix
Pieces rock-hard	Insufficient fat or sugar	Use formulas above; don’t substitute
Pieces mushy	Over-baked or absorbed moisture	Under-bake slightly; freeze before adding
Cookie dough too soft	Under-frozen	Freeze solid before incorporating
Brownies crumbled	Cut while warm	Refrigerate before cutting; use sharp knife
Crumbles dissolved	Added during churn too long	Add in final 30 sec only
Cheesecake fell apart	Cut before fully chilled	Refrigerate overnight; clean knife between cuts