It might surprise you to learn that freezing your cookie dough is not only convenient, it makes a better cookie. First, the flavors have a bit more time to meld in the freezer. Second, the bottom and edges end up crispier. Third, the cookie doesn’t spread as much, which also means the middle doesn’t overcook. The center will end up being gooey, which is how most people like their chocolate chip cookies. Freezing cookie dough works best with drop cookies. Follow your chosen recipe all the way through portioning the dough. Instead of placing the dough balls spaced out on a baking sheet, line them up close together on a lined tray that will fit in your freezer. Once all of the dough is portioned, stick the tray in the freezer for at least an hour, or up to 24 hours; the dough should be frozen hard. Transfer the frozen dough to a freezer bag, squeeze out the air, and seal. Write the type of cookie, baking temperature, and time on the bag, and stash it in the freezer for a rainy day. It will keep for up to six months. If you're way too tempted to wait that long, you can bake them right away.
