I've been freezing cookie doughs for years. I'll often make a full batch then divide into thirds and freeze two. I'm really lazy, though. I pat the dough out into a square or rectangle, then score with the back of a knife {just like the tollhouse refrigerator cookie dough that you buy at the store.} They look the same once they're baked, and it's easier to find a little space in the freezer with the dough flat.

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