I love freshly baked cookies. Like, only freshly baked cookies, not the kind you can buy at the store. Unfortunately freshly baked cookies have always had a downside: they make too many, they take a lot of time to produce, and they also require advance planning. You need ingredients! And time! And yes even that ingredient you forgot the first time! And then you have all this dough and you either have to make it into cookies or find another way to save it!
It just was not meeting the needs of my chaotic lifestyle. And then, once again… souper cubes happened.
I would never have purchased the cookie trays on my own. They are not cheap! And if I had looked at them on the website, I would have thought, “come on you can just roll them into balls yourself, why would you need a special tray to do this???”
Answer: the tray makes it so damn easy.
Like… so easy.
Fortunately for me, the set my mother bought me came with two cookie trays. So the next time I made cookie dough, I broke them out and realized that these are just as well designed as all the other trays. They’re sturdy and they’re the perfect size and you can also just slap dough onto the tray and smash it down and drag a butter knife or something across the top to remove the excess and you’ve just shaped ten cookies in like 30 seconds.
Another thing I like about the souper cubes is that they are all designed to fit perfectly in ziplock bags. The 2 cup portions fit in one quart bag, or four to a gallon bag. You can fit all 20 of these cookies neatly into a quart bag!
(They do not fit quite so neatly in my reusable ziplock bags, but I do like using my label maker to label them so that makes up for it! Putting the temp & baking time on them saves me from having to look it up every single time, which I will have to do, because I will literally never remember it. Lacking a pretty label maker, a sharpie works great!)
This removes like 80% of the effort from getting cookies. I just have to take them out of the freezer, check the baking time, and then COOKIES! When the bag starts to get low, I can plan a time to make more. And buy the ingredients. Including the ones I missed the first time.
I have lots of pictures because we made a double batch of these cookies last night for my husband to bring to work. My favorite chocolate chip cookie recipe is of course from Sally’s Baking Addiction. Her chewy chocolate chip recipe only has two executive function speed bumps for me: it calls for room temperature eggs, and you need to chill it for at least a few hours or preferably over night. So we made the dough Monday, made the cookies Tuesday, and today my husband brought 38 of them to work and brought 2 home. These cookies also look so decadent because I used my newly refreshed brown butter stash!
Of course, since I only have 2 souper cube cookie trays, I couldn’t put all of the dough into those and make it easy, I had to shape them all by hand before baking, which is such a pain in the ass I’ve just moved “a bunch more cookie trays” up my personal wishlist before I try more holiday baking!
Here is my affiliate link to their site, in case you’d like to try them!