Suburban Valkyrie

If you've ever had one of those days when chocolate chip cookie dough sounded like a great dinner, this post is for you.

I've had lots of those days recently, but what I don't have lots of is time to bake. So I put my freezer to good use once again, and spent a Sunday afternoon mixing up a batch of chocolate chip cookie dough to stash away for desperate times.

Because yes, Virginia, you can freeze cookie dough.

My favorite recipe by far is the one on the back of the Ghirardelli chocolate chip bag.


I knew I wanted to be able to pull the cookie dough out of the freezer a few at a time, so I could bake them a few at a time. Or eat the cookie dough a few at a time...

So the next step was to shape them into balls. I do not have a cookie scoop, so I just used a spoon, but I of course started eyeing cookie scoops. I'm trying to reduce the amount of stuff in our house these days, though, so I am resisting buying one. We'll see how that works out. Resistance is sometimes futile.


Shape the dough into balls and place them on a cookie sheet lined with parchment paper. You can crowd the balls of dough close, because you're just going to stick them in the freezer, so they don't need room to expand.

After a couple hours in the freezer, the dough was nice and firm. I pulled them all off the cookie sheet and put them into a freezer bag. PLEASE label and date the bag. You will thank yourself later.


Squeeze as much air out as you can, and stick the bag in the freezer. Then you are ready to bake fresh cookies whenever you want. Unless you just want to eat the cookie dough. Not that I've been doing that or anything.