Somehow I never get around to freezing cookies. I freeze individual portions of dough and then we bake them in small batches, so the cookies don't stick around very long. When we're testing recipes and baking in full sized batches, we give extra cookies away in exchange for honest opinions. But when we made our Black and White Cookies, I wanted to find a way to preserve them for school lunches. Alex suggested wrapping them individually and freezing them. This turned out to be a genius idea because you can eat them straight from the freezer. They are tender enough and light enough that you can still still sink your teeth into them. Then the frosting melts in your mouth as you eat them, slowly coating your tongue with the two different flavors contrasting with the tender cakey cookies. They may even be better this way then they are at room temperature. The technique may not work with every cookie but Black and White Cookies are meant for the freezer.
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