Chili Chocolate Chip Cookies and Freezing Dough

I just made four giant batches of chocolate chip cookie dough.  I’m not having a party or eating 50 cookies tonight.  I promise.  I only baked up about 20 cookies.  The rest of the dough, I froze so that I can make up some yummy homemade cookies at a moment’s notice.  I used the recipe on the back of the package of chocolate chips but you should be able to freeze any cookie recipe like this.

I laid down a square of aluminum foil and then a square of wax paper to put the dough in.

I know, that’s not the most reusable and eco-friendly option, but I used 100% recycled aluminum foil and plan on recycling it again (aluminum can be recycled an infinite number of times).

I then put about as much dough as commercial frozen cookie dough has and rolled it up.  I taped a piece of paper with baking instructions on each roll and stuck them in the freezer.  The last batch, I baked up for us to eat now!

In a moment of inspiration, I added chopped up cayenne pepper to a little bit of the chocolate chip cookie dough and baked them as normal.  They are really good.  Just spicy enough to compliment the chocolate and sugar but not too spicy so you can’t taste anything else. I used one small dried cayenne pepper for about 8 of the cookies that I made.  I just chopped it up into small pieces and added it when you add the chocolate chips.  I will definitely keep this in mind for when I thaw out some of our frozen dough.

What other unique mix-ins do you like to put in chocolate chip cookies?

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