Recipe yields about 33-34 cookies, using a regular small cookie dough scoop. Pro tip: I only bake about 6 or 8 cookies and freeze the rest. To do this, simply form and shape all of your cookie dough balls and place into a gallon sized zip top bag (with some parchment or wax paper on the bottom) and freeze laying flat. To bake, preheat your oven to 375 degrees and add on about 3-4 minutes to the baking time. No need to defrost! Also, I think the "bake from frozen" cookies taste better! You'll…
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