Last week while whipping up a batch of kitchen sink cookies, I changed up the process in which I prepare the dough and it changed my world. Seriously, it was life altering, saved me time and is the only way I'll be preparing cooking from here on out. For years the process in which I made cookies didn't deviate much. I'd mix the dough, snitch the dough (quality control you know), toss the bowl in the freezer for 10 minutes and then fill my baking sheets with little scoops of dough. I'd toss the bowl back in the freezer and start the process all over again when my first batch came out of the oven. It wasn't until last week that I realized that I was doing things all wrong.
Because of time constraints, I wasn't going to have any time to bake the cookies I had started making. Usually when this is the plan (I like to make most my cookie dough in advance), I place the dough on parchment paper and make long rolls for the freezer. It's easy to slice off pieces as I need them.
Since this dough had so many bits and pieces of candy in them, making them into a log wouldn't be beneficial when it came time to slice them apart. Instead, I laid out one big piece of parchment and picked up my cookie scoop and scooped out the entire bowl into the little mounds you see pictured above.
The best part? I did it in all of 60 seconds. Because the batter was still warm and soft, it wasn't tough and went by so fast. I them picked them up one by one and put them on a cookie sheet lined with parchment and placed them very close together. I froze them in two batches, each one being chilled enough to pop off the parchment and into a zip top bag in just under 10 minutes.
Over the days I was able to bake off the exact number of cookies I wanted without dirtying my hands, fighting cold dough or really putting forth any effort other than getting off the sofa to do so. Sometimes the simple things can really make all the difference!
Related: Good Tool: Cookie Scoops
(Image: Sarah Rae Trover)