"FREEZING COOKIE DOUGH: We like to scoop all our doughs onto rimmed sheet pans, freeze them for 30 minutes, then transfer the dough balls to ziplock bags to store in the freezer. This way, we always have fresh treats ready to bake for any unexpected guests or cookie cravings. Be sure to add a few extra minutes to the baking time for cookies that are baked from frozen."
Source: Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
I like the idea. 30 minutes freeze, bag em up and freeze for future. If baking them still frozen, add extra time. I think my husband will love this idea. Thought I'd share with you all...not that you want to COOK in this heat...but maybe later...
I've been trying cookies out of Milk Bar and they all require chilling before baking and are very rich. I have frozen some and like being able to bake them a sheet at a time (6 of the large scoop or 12 of the medium scoop will fill a half size sheet pan -- and sheet of parchment).