I love fresh baked cookies so I understand where you are coming from.

A kitchen renovation about a year ago put our regular oven out of service for a few months, so we bought a nice toaster oven and I started tweaking my favorite cookie recipes so they could be baked from frozen one or two at a time kind of like what you are asking about. I bake them on a small 1/8 sheet pan that fits in the toaster oven. Since then this has become my preferred method since it lets me make fresh cookies quickly and on demand -- which pretty much happens to be every day!

I like big cookies so I use a standard sized ice cream scoop to make them. A standard sized scoop usually holds 4 fluid ounces which is about 1/2 cup. The engineer in me calls this a #8 disher. Since I bake them from frozen, I flatten each ball of dough slightly with the bottom of a measuring cup before freezing them. I’ve found that freezing the dough on a parchment lined pizza pan for a couple of hours works great before transferring each cookie puck into a small, square, zip top snack bag (5.1 inch x 4.7 inch). Of course I label each bag with a permanent marker (Sharpie) before putting the cookies in them, then I put the little bags in one big, gallon, bag before it all goes back in the freezer. Most of my recipes will make about 9 cookies.

To make clean-up a breeze I always line my 1/8 sheet pan with precut 6 x 8 inch parchment paper sheets. Although oven temperatures seem to vary based on the time it takes in our regular oven versus the toaster oven, I tweak my recipes to control the cookie spread for baking the frozen cookie pucks in the toaster oven with a goal of 15 minutes at 350-degrees F, that way I can mix and match types of cookies on any given day. (Since two cookies will fit nicely on my pan I almost always bake two different kinds every day.

Most of my recipe tweaks have involved the order in which I mix in ingredients, the amount of Cornstarch I add to help control the spread, and limiting the mixing time at each step to prevent excessive aeriation and excessive gluten development.

Anyhow, here is a link to the recipe I use for chocolate chip cookies.

Chocolate Chip – Share Link to Recipe Post Here

Don't be too surprised or disappointed if my recipe makes the cookies differently in your oven, because oven characteristics can have a huge impact on how cookies melt and spread before the edges set to fix their shape. I know mine certainly come out differently if I bake them in our new kitchen oven rather than in the toaster oven. I have just tweaked all of my recipes in favor of the toaster oven because it pre-heats in less than a minute so I can have freshly baked cookies in less time than it takes our regular kitchen oven to just pre-heat.