Rather than keeping a neverending supply of pre-made chocolate chip cookie dough on hand, simply make extra the next time you whip cookies up from scratch (as long as it's not a light dough made of egg whites and no yolks; this works best with heavy doughs). Double the recipe, bake up the first half immediately and bag and store the remainder in the freezer. Whenever the cookie monster strikes, simply cut off part of the frozen chunk and bake.
If you have lots of freezer space, even better! Just prep the cookies before freezing. For drop cookies, form the balls, freeze on a sheet, then transfer to your freezer bag or airtight container. For rolled cookies, roll out sheets of dough on waxed paper, and freeze in a flat container. Later you can defrost, cut, bake, and devour!
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
