I stopped purchasing cookies at the store quite some time ago. My husband claimed I was trying to kill him because he frequently lacks the self-control to eat an appropriate serving size. In the alternative, he claimed I was causing marital discord since his lack of self-control often resulted in my angrily looking for cookies he had already devoured. Plus, commercial cookies really can’t compare to home-made, fresh from the oven still warm cookies.
I had the ingredients for some chocolate chip cookies. But an entire batch seemed like way too many cookies with swim suit season looming. I can’t hide this summer. Mac deserves swim time.
What to do, self? What to do?
This sounds nuts, but I decided the best thing to do was not only make one batch of chocolate cookies but two! Before you snort coffee all over the computer at my fat stupid ass, here’s my rationale:
First, I love, love, love my KitchenAid stand mixer but it’s kinda’ a pain in the ass. I keep it in an upper cabinet and it’s tricky to get it in and out. It needs careful cleaning and hand-washing of parts. Also, I seem to lack the requisite amount of finesse when operating the thing, leading to large dust clouds of dry ingredients wafting all over the kitchen.
It’s well established that I’m rather lazy and lacking in patience so the mere thought of waiting for 2 pounds of butter to soften, makes me all twitchy and anxious.
And then there’s that whole portion control issue we seem to have in these parts.
Sooooooo. . .if I made a double batch of cookies, I could bake just a few immediately and scoop out portions of the remaining dough and freeze it! This way, I would have cookies always waiting to be freshly baked!!!!
I’m sure every awesome Mom out there already does this but I’m currently feeling like a damned evil genius so please indulge me!
I prepared a double batch of dough in accordance with the recipe on the back of the Nestle’s Toll House Chocolate Chips bag. I know. I know. You aren’t to double baking recipes. Some garbage about altering the delicate chemical process baking requires but trust me, it’s fine in this case.
Then, while I had delusions of being the best Mom on the block always offering up freshly baked cookies to Mac and all his friends after school, I used an ice cream scoop to heap up uniformly sized balls of dough on a large sheet pan. I put the sheet pan in the freezer. Once the dough was frozen, I placed them in a Ziploc freezer bag and placed them back in the freezer.
Now anytime we feel like a warm cookie, I can just pop a few of the prepared dough balls in the oven. You can bake them without thawing if you just keep an eye on the baking time. Typically, they need to bake a minute or two longer than the suggested time in the recipe.
Evil Swim Suit Ruining Genius.