After mixing together the cookie dough, drop heaping spoonfuls on a large piece of plastic wrap or parchment paper in a line.
Use the plastic wrap or parchment paper to shape the cookie dough into a log.
Twist the ends of the plastic wrap or parchment paper, and place it on the baking sheet.
Flash freeze the cookie dough log for at least 1 hour.
Place the log in a freezer-safe container or bag.
When you’re ready to bake, take out the log, slice the cookies, and bake as directed.
For individual cookies
After mixing the cookie dough, use a scoop and drop the cookies side by side on a baking sheet lined with parchment paper. (There’s no need to leave extra space between the cookies, so fill up your baking sheet as much as you can.)
Put the baking sheet in the freezer until the cookies are completely frozen.
Place the frozen cookies in a freezer-safe bag or container.
When you’re ready to bake, take out as many cookies as desired, and bake as directed.
Add 2 to 3 minutes of baking time when baking freezer cookies. Frozen cookie dough can be stored in the freezer for up to 3 months.