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I don’t know about you, but I am always up for fresh cookies. They are my favorite warm from the oven (I mean, who doesn’t like warm cookies? Nobody I tell you, nobody.).
But I’m not always up for the whole mixing and baking process. When I had my bakery, we baked fresh cookies every morning (that may or may not have been my breakfast), but we also didn’t want to mess with making a fresh batch every day. So we basically copied what mass retailers have been doing for years: we pre-scooped all the dough and froze it. It’s a great way to only mess up the kitchen once, or prep ahead for a big event (say Christmas cookie swap).
I’m using my favorite disher (mini ice cream scoop) to make perfectly even cookies. You can place these closer together than if you were going to bake them. Scoop out all the dough in your batch. (This is the perfect opportunity to make a double or triple batch and the freeze it all.)
Once the cookies are frozen, simply remove from the sheet and pop into freezer bags.
When you’re ready for fresh cookies, grab as many as you want and throw them into the oven! I will usually let them sit for about 10 minutes, letting them come to room temperature before baking (or if I’m being impatient, I toss them into the microwave for 15 seconds to take the chill off and then into the oven).
They last for months frozen (if you can stand waiting that long)! I have at least three different flavors of cookies waiting in my freezer at any given time. It’s a fun rainy day project that everyone can enjoy for a while to come.