Frozen Cookie Dough

For ingredients, please refer to the respective item in the Cookies section of my Products page.

Flavors:

– Sourdough Espresso Chocolate Chip

– Sourdough Oatmeal Raisin

Baking Instructions:

1. Let the cookie dough defrost on the counter overnight, or in the fridge for a day or two.
2. Preheat oven to 350F and line a baking sheet(s) with parchment paper.
3. Scoop out the dough and roll them into balls using a tablespoon for small cookies or a two tablespoon cookie scoop for large cookies.
4. Arrange the dough balls on the prepared baking sheet about 1.5-2 inches apart for small cookies or about 2.5-3 inches apart for large cookies.
5. Bake for about 9-11 minutes for small cookies, or about 11-13 minutes for large cookies. They are done when they are set in the center. The espresso chocolate chip cookies won’t look shiny anymore and the oatmeal raisin cookies won’t look wet anymore. Let them cool on the baking sheet for at least 5-10 minutes so they can set. If you try to move them before they cool enough, they might break. Once they feel solid enough to move, transfer them to a wire rack to cool completely. Serve and enjoy!

These cookies freeze very well once they are baked. To freeze, first let them cool completely, then transfer them to a container that seals well and pop them in the freezer. It would be best practice to separate each layer of cookies with a sheet of parchment paper, but I usually just stack them on top of each other and then when I want to eat them, I just try to shimmy them apart without breaking them and let them defrost at room temperature.