When I start my volume cookie baking for the holidays (usually starting end of September), I usually do an initial mixing marathon, freeze all the dough, then do a baking marathon in December. I place all my chocolate chip cookie dough in quart or gallon plastic zip bags, pressing it into the bag until it fills to a 1/2 to 3/4 inch layer, then freeze flat. When ready to bake, I let them soften for about 15-20 minutes, open the bags, cut the bag sides, and cut the cookie dough into squares, then right onto the cookie sheets (no rolling or scooping into balls)---believe it or not, they bake into round cookies! A baking miracle!. Saves a lot of time when you're baking in large volume (and getting carpal tunnel syndrome from squeezing that cookie scoop!) And I've always chilled my CCC dough overnight before baking--it seems to mellow and blend the flavors. I'll have to try that salt idea, though.

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