The Best Cookie Dough Ever?

I don’t know whether to curse Lee Ellis or kiss him. The restaurant impresario, who happens to have a notorious sweet tooth, has come up with frozen cookie dough, already sized and ready to pop in the oven. It’s so good that it puts Nestle’s chocolate chip cookie dough to shame and gives homemade a run for its money.

As a self-admitted cookie-holic and frequent cookie baker, I’ll give testimonial to the chocolate chunk variety that was introduced by Lee’s Creamery earlier this week along with oatmeal/raisin, and white chocolate/macadamia nut. The dough, available at Ellis’ Petite Sweets in Houston, is so conveniently packaged that you can make one or two or all dozen of the cookies on a whim. No need to double check the pantry for brown sugar or raisins.

I baked one of the chocolate chunk varieties for a happy hour sweet treat yesterday. It was delicious with a particularly yummy grade of chocolate. And I wished that I had baked more than just one.

The bearded wonder who brought us Lee’s Fried Chicken & Donuts, Petite Sweets, State Fare, Pi Pizza and Star Fish has been working on this cookie dough thing for more than a year. He wanted the same outrageous quality of cookies that are sold at Petite Sweets. In the research stages, Ellis and his pastry whiz Susan Molzan experimented with almost two dozen different recipes before perfecting the product to their high standards.

The release of the I Got Baked cookie dough was made just in time for National Cookie Day, which is Monday, December 4. The dough is already available at Petite Sweets. Each carton, resembling an ice cream container, holds individual dough for 12 oversized cookies. My advice is divide them in half for a more reasonable portion or even into quarters for petite bites.

Cost: $24 a carton.