When I was pregnant with Angie, I had these cravings for hot-out-of-the-oven chocolate chip cookies. I couldn't wait the 20 minutes it would take to put them together myself, so I spent about $4.00 per dozen for the Pillsbury raw dough variety and kept them in my fridge for whenever a craving struck. However, I've discovered that you can do the same thing yourself with a regular batch of cookie dough.
On a piece of waxed paper or parchment paper, shape dough into a rectangle, about 6" by 4.5" and 1/4" to 3/8" thick. Refrigerate for at least one hour, until dough is hard enough to cut with a knife. Then, cut dough into 12 squares (4 columns x 3 rows) each 1.5" on a side. Finally, wrap dough in paper, insert into a freezer bag and freeze until needed. When you're ready to cook them, just thaw and cook!
2 comments:
chocolate chip cookies is my next works for me wednesday post! I do it a little differently, but with great effect.
I like to make a double or triple batch when I make cookies and refrigerate what I don't use in a plastic container. Then I just scoop out what I want the next time I feel the need for cookies. No need to roll and slice before hand. Or you could even plop a blob of dough on some wax paper and roll it into a log and then refrigerate that. When you are ready you can slice off cookies from the end of the log!
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