I wonder whether the raw cookie dough for the Chocolate Mint Cookies could be frozen or kept in the fridge for later use?
Nigella's Chocolate Mint Cookies (from NIGELLA EXPRESS) are chocolate chip cookies that are coated in a peppermint-chocolate glaze. The unbaked cookie dough can be stored in the fridge for up to 3 days. The dough firms up in the fridge, so you may prefer to form it into portions before refrigerating, rather than waiting for a big bowlful to come back to room temperature after refrigerating. The chilled portions can be baked straight away and the baking time should be the same.
The baked cookies can be frozen without the glaze, as the glaze can become more liquid and sticky on defrosting. Put the cookies in an airtight container, with baking parchment (parchment paper) in between layers, and freeze for up to 3 months. Wrap the cookies individually if you want to use only one at a time and then there is no need to use the baking parchment. Individual cookies should take only an hour to defrost at room temperature, a whole boxful will take longer. Glaze once the cookies have come back to room temperature. The unbaked dough can also be frozen and it is easiest to form the cookies and freeze the balls of dough on a baking sheet lined with baking parchment. Once the dough is solid, transfer the frozen cookies to a resealable bag and freeze for up to 3 months. Bake direct from frozen, adding an extra 1-2 minutes to the cooking time.