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Why does nobody talk about freezing cookie dough in a muffin tin?
I was sure my sister was messing with me when she said to scoop dough into a muffin tin and freeze it, since I had ruined 4 batches of chocolate chip cookies in one month by baking them straight from the fridge. The frozen pucks held their shape and came out thick and soft in 14 minutes at 350, no spreading at all. Do other people pre-shape dough like this, or am I late to something obvious?
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