In my professional pastry chef career, we *only* froze our cookie dough. For one, you get an amazing texture--crispy on the outside and gooey in the center. Second, your cookies will keep fresh for longer, so you don't need to add preservatives to extend the shelf life. Third, is obviously convenience. Storing your cookie dough frozen means you're only 10 minutes away from fresh-baked goodness. Our resealable bag makes it easy to bake just one or two, but you can also fit all six on a half-sheet pan.
