Keeping frozen dough on hand means you can bake just as many (or as few) cookies as you like at a moment's notice. Form the dough into balls and arrange them on a sheet pan or cookie sheet to freeze. Once they’ve firmed up, put them in a zipper-lock freezer bag and store them in the freezer for up to two months.
Using a cardboard paper towel roll helps icebox cookie dough retain its shape when chilling. Once you’ve formed the dough into a log, roll it in plastic wrap and slide the dough inside the cardboard, which you’ve slit lengthwise, to protect it in the fridge.
Not every cook owns a bucket with markings to track the volume of rising dough, but anyone with a large, clear container can improvise one with this trick. After adding the dough to the container, mark its height by placing a rubber band around the container. This will make it easy to judge when the dough has doubled in volume.
Without preservatives to keep them tasting fresh, homemade and artisanal loaves quickly turn stale. We’ve found that storing the bread cut side down on a cutting board works better than wrapping the loaf in paper or plastic. The crust will stay dry, while contact with the board keeps moisture inside the crumb.
Like these? See more quick tips at Cook's Illustrated.