Cookie Dough Forever

A while back, I had posted this amazing chocolate chip cookie recipe, promising to write a post about freezing the dough later.  I’ve been meaning to try out slight variations to the recipe, but it is seriously so perfect the way it is that I haven’t wanted to touch it.

Katie’s suggestion to freeze the dough and bake on an as-needed (read: daily) basis is perfect for a 2 person household. I am quite confident that we could demolish a full batch of cookies in one sitting, but I’m guessing the ensuing tummyache would be even worse than the ones I get from going overboard with eating the raw dough. This tactic is a great way to have fresh baked cookies whenever you want them, and leaves room for other creative ideas.

To freeze:

1. Make the dough according to the recipe; I don’t see why this wouldn’t work for other cookie recipes.
2. Lay balls of dough out on a greased pan, as if you were going to bake them. You don’t have to space them out as far because you aren’t actually going to bake them.
3. Stick the whole pan in the freezer.
4. When it’s frozen, put the frozen little dough balls in a freezer bag- this makes them freeze individually and not clump up together if you just froze the dough en masse. To be sure they are frozen, you probably should periodically pop them in your mouth.
5. When you want cookies, take out as many as you need and bake at 350º for 13-15 minutes. Keep an eye on the oven though; if you make smaller cookies, as I have done here, it will take far less time. If you make larger ones, longer.

With these delicious cookie dough balls come endless possibilities.

#1: My personal favorite: Popping the frozen balls directly into your mouth. Except that is way too easy and you won’t be able to stop. Ever. Welcome back tummyache.

#2: Stuff a little ramekin with cookie dough and bake in the toaster oven. After a few minutes, mix the now-thawed dough around so the most thawed layer doesn’t get burned. Bake it until it looks done enough for you and top with Iiiiiccce cream.

#3: Cookie dough milkshakes! Mix milk, ice cream, and cookie dough in a blender. I also did it with ice cream, vanilla full-fat Greek yogurt, and cookie dough balls when we were moving and out of milk

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Other ideas that I haven’t tried yet because we go through bags of cookie dough scarily fast using the aforementioned ideas:

• Filling a skillet with dough and making a large skillet cookie
• Ice cream cookie sandwiches
• Cookie cake
• Cookie ice cream cone bowls (My idea is to bake them in a waffle maker, and then let the soft dough hang over an upside down muffin tin cup until it cools).
• Cookie dough ice cream. Original I know. But with homemade ice cream so the ice cream maker we registered for wasn’t totally gifted to us in vain. (I have used it once. Amazing results).
• I can’t think of any thing else right now besides going to my freezer and eating what is left in the last batch.

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