|I love chocolate chip cookies|
I have a simple solution. I make cookie dough and refrigerate and/or freeze the dough. That way I can have freshly baked cookies whenever I want them. To refrigerate the dough, form into the shape of a log and wrap in plastic wrap.
|A log of cookie dough|
|Ready to bake|
This also works for shortbread, peanut butter, refrigerator, and sugar cookies. Cookies that do not freeze well are meringue type, cake like cookies, and cookies with a liquidy batter (madeleines and tuiles).
To freeze drop cookies place the dough in heaping tablespoonfuls or teaspoonfuls (depending on the recipe) on a cookie sheet and freeze. Once frozen place in a plastic bag or airtight container and freeze. Take cookies as needed out of the freezer and defrost in the refrigerator and bake according to the recipe.
To freeze rolled cookies, roll out dough (to the thickness required in the recipe), place the dough between layers of parchment paper and freeze. Once frozen place in a container or wrap well. Defrost in the refrigerator, cut out cookies, and bake according to the recipe.