Marcella Peek wrote:
> In article >, Gary > wrote:
>
>> I didn't think it was possible to screw up chocolate chip cookies but it is.
>> I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon and....yuk! Very
>> weird tasting. They should be labeled, "Processed Cookie Product," IMO.
>>
>> Actually most of the CC cookies found in the cookie isle are not so good.
>> Only the bakery has acceptable ones but the best are the homemade ones from
>> scratch.
>>
>> Guess I'll just make my own from now on. Another plus is that I won't eat
>> them often as I'm usually too lazy to make them. Once I do though I find it
>> hard to stop and, since I live alone now, I eat them up too fast.
>>
>> Question: Do homemade cookies freeze well after cooling and drying a bit
>> overnight? I'm thinking that they might at least for a few weeks...in
>> ziplock bags with air squeezed out.
>>
>> G.
>
> Yep, cooled cookies will freeze well.
>
> I prefer fresh baked cookies so I just bake a few and freeze the rest of
> the dough in balls. Then when I want more cookies I just pull out a few
> cookie dough balls and bake them up.
>
> Either way works when you don't want several dozen cookies at a time.
>
> marcella

Yup. I was going to suggest freezing the dough in balls or in
short cones (as done by Judy Rosenberg* at a demonstration).

* Judy Rosenberg of Rosie's Bakery, which has some following in
the Boston area, has authored three cookbooks: Rosie's All-Butter
Fresh Cream Sugar-Packed Baking Book; Rosie's Bakery
Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie
Book; and The Rosie's Bakery All-Butter, Cream-Filled,
Sugar-Packed Baking Book.