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Freeze 'n' Bake Cookies

By Cook's Illustrated Published January 2011

Almost all cookie dough can be successfully frozen. But instead of freezing it in a solid block, try portioning the dough first. This allows you to bake as many cookies as you like—even just three or four—when the craving strikes. Simply portion the dough on a parchment-lined baking sheet and freeze until hard. Transfer the unbaked cookies to a zipper-lock bag and return them to the freezer. There’s no need to thaw the dough before baking; just increase the baking time by 1 or 2 minutes.