If a recipe makes far more cookies than you can reasonably expect to eat, the best way to save some for later is freezing small packets of portioned dough.
, Stella calls on a cookie scoop to portion out her cookies before baking. Any leftover dough—or the whole batch, if you're saving it for later—can then be scooped onto wax, parchment, or deli paper in groups of six, 10, or whatever single-bake servings you prefer. Folded into a neat packets and placed into ziptop bags, the cookies can be refrigerated for up to a week or frozen for three to six months.
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