1-First Step: Gather ingredients and tools. Preheat oven if testing a batch (350°F). Mix dry ingredients: flour, baking soda, salt in a bowl.

2-Second Step: Cream butter and sugars until fluffy, about 2 minutes with mixer. Beat in egg and vanilla. Gradually add dry mix to wet, stir until combined. Fold in chips and nuts. This dough freezes best chilled first.

3-Third Step: Scoop dough into 1.5-inch balls using a cookie scoop (about 2 tbsp each). Place on parchment-lined baking sheet, 2 inches apart. Freeze for 1-2 hours until solid. This flash-freeze prevents sticking.

4-Fourth Step: Transfer frozen balls to freezer bags or containers. Squeeze out air, label with date and type. Store up to 3 months. For logs: roll dough into 2-inch diameter cylinders, wrap in plastic, then foil.

5-Fifth Step: To bake, place frozen dough on sheet, bake at 350°F for 12-15 minutes (add 1-2 minutes). Cool on rack. Perfect for freezing cookies before baking drop styles.

6-First Step: Bake cookies per recipe, cool completely on wire rack (1-2 hours). This step avoids soggy thaw frozen cookies.

7-Second Step: Layer cookies between parchment sheets in airtight container or bag. For crisp types like shortbread, freeze individually first on tray 1 hour.

8-Third Step: Seal tightly, removing air. Label and freeze up to 6 months. Stack neatly to save space.

9-Fourth Step: Thaw at room temp 30-60 minutes or fridge overnight. Crisp revival: bake 300°F 5 minutes.

10-Final Step: Serve or store cooled. Pair with milk for best enjoyment. These steps adapt for dietary needs: use subs in dough stage.