I was making chocolate chip cookie dough on saturday and the leavening agent of choice in cookies is baking soda. Of course, those stupid baking soda boxes don't lend well to measuring. I use my baking soda as a cleaning product more often than a cooking product, so I keep the giant box of baking soda under the sink with the rest of my cleaning products. I had the foresight several years ago to go ahead and put some of the baking soda in one of these tiny round containers for baking purposes before I put the box away. This is one of the things I take for granted now. I ran out of baking soda in my container and I was not pleased! (This isn't the first time I've run out, just the most recent. Old baking soda would be not good.)
Let's go back to the chocolate chip cookies: I love, love fresh chocolate chip cookies. With a billionty hearts. I'm just one person though and break and bake cookies are expensive. Enter the flash freeze. Here's what you need:
- A double batch of cookie dough (don't question me, just do it!),
- A baking sheet,
- Some wax paper, and
Take your baller gadget as shown in the above picture and scoop out some dough. I normally pack the dough down against the edge of my bowl to try to get uniform cookies.