This is a little cookie dough freezing trick has served us well over the years.
Or maybe not served us so well because we end up having cookies available all the time.
Dangerous in a house with two four people who love sweets.
I digress.
If you are itching for some cookies but don’t need a whole batch, this freezing tip will make you happy.
Simply scoop up the cookie dough in the portions that you would normally cook it in and place them on a baking sheet lined with parchment or foil. They can be really close to each other since you won’t be baking them that way. 
Pop your baking sheet in the freezer for a few hours and let the dough harden up. Mine baaaarely fit in the freezer. (Pay no attention to the MONGO bag of walnuts hanging out in our freezer.)
Now just put them all in a gallon Ziplock and write the baking instructions on the front. Or if you’re like my husband and I, you have the baking time and temperature memorized so there is no need for instructions. It’s second nature to us. Kind of like eating cookies at night is second nature to us.
I might have eaten a ball of cookie dough after this picture was taken…
I digress.
To bake your cookies, take as many out of your bag as you want, let them thaw and bake them as the recipe instructed.
Done!
I kind of feel like this guy right now…
Have you ever had success baking them straight from frozen? If so do you change the temperature or cooking time at all?