Toll House chocolate chip cookies use the original recipe created by the proprietress of the Toll House Inn, Ruth Wakefield. Nestle, which owns the Toll House brand, makes chocolate chips and refrigerated cookie dough. You can freeze either the prepared dough or your homemade batch of cookie dough. The shelf life of the dough will extend, and you do not need to thaw the dough before baking. This same freezing technique applies to any type of cookie dough.
Prepare Toll House chocolate chip cookie dough from scratch or purchase the refrigerated pre-mixed dough.
Line a baking sheet with parchment or wax paper.
Scoop out 1-inch round balls of the cookie dough with the cookie scoop.
Arrange the cookie dough balls on the paper-lined baking sheet with 1 inch of space on all sides of the dough balls.
Freeze the cookie dough balls for two hours.
Transfer the dough balls to a resealable freezer bag and return to the freezer for up to eight weeks.
Preheat the oven to 375 degrees Fahrenheit.
Remove as many dough balls from the plastic bags as needed for baking. Return the remaining dough to the freezer. Do not thaw the dough before baking.
Bake the cookie dough balls for 11 to 14 minutes on an ungreased baking sheet with 2 inches on all sides. This is two to three minutes longer than the recommended time to allow for the frozen dough to cook through.